"Ghimeh Nisar" is one of the most popular original Iranian dishes and one of the most famous local dishes in Qazvin, which has been considered as a noble dish since ancient times, which was mostly cooked at royal parties and special ceremonies. It is now a well-known dish all over the country, and many tourists even flock to this traditional and authentic dish.
This Iranian food has a special aroma and taste, and it is impossible to forget the taste of the beautiful and delicious combination of Nizareh Nesaraz nuts, the memory of those who have eaten this delicious food in the restaurant. You can also try Qazvin Ghimeh Nizar Rudar in the example of nemooneh Restaurant, which is one of the best restaurants in Qazvin with more than half a century of experience.
Dear friends, watch the step-by-step recipe for Nesar stuffing in a video and cook a unique Nesar stuffing.
Ingredients for cooking Qazvin Nesar stuffing:
Rice, meat, onion, rose, brewed saffron, cardamom powder, rose powder, cinnamon, turmeric and black pepper, tomato paste, barberry, orange slices, pistachio and almond slices
1- Roast the chopped onion with a small amount of oil until light and slightly golden.
2. Now it's time to add the meat and fry a little again to change the color of the meat.
3- After the meat is cooked with a little onion (add water), add the paste and fry for a while.
4- Add turmeric and black pepper and now add some water to the ingredients so that it covers the meat and let it cook for 2 hours.
5- We add roasted rose and saffron, rose powder and cardamom powder, cinnamon powder, salt and orange slices and fried onions, which we have completely oiled, to the stew, and again it takes a quarter to twenty minutes for our stew to settle. Unconscious.
(Note: Boil the orange slices three times until the bitterness is completely gone)
Roast the barberry with a little sugar in the oil and then add the sliced almonds, the pistachio slices and the orange slices and fry again a little and our nuts are ready.
The last step: this stew is served as a lapello and poured a little amount of cardamom powder and cinnamon powder on the pilaf before adding the nuts. We add the nuts, your stuffing is ready. Enjoy your meal