👨‍🍳 Instructions

1. 1

   Prepare the lamb stew: Heat 2 tablespoons of oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Season the lamb cubes generously with salt and pepper. Sear the lamb in batches until deeply browned on all sides. Remove the lamb and set aside. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the turmeric and cook for another minute until fragrant. Return the lamb to the pot. Add the cinnamon stick, crushed cardamom pods, and enough water to just cover the lamb. Bring to a simmer, then reduce the heat to low, cover tightly, and braise for 2 to 2.5 hours, or until the lamb is exceptionally tender and falling apart. Stir occasionally and add more water if needed to keep the lamb submerged. Once tender, remove the lamb from the sauce. Discard the cinnamon stick and cardamom pods. If the sauce is too thin, simmer it uncovered over medium heat until it thickens slightly. Shred or cut the lamb into smaller pieces and return it to the thickened sauce. Stir in the rosewater and season with salt and pepper to taste.

   ⏱️ 2 hours 30 minutes
2. 2

   Prepare the jeweled garnishes: While the lamb braises, toast the pistachios and almonds in a dry skillet over medium heat until lightly golden and fragrant. Be careful not to burn them. Set aside. For the candied orange peel, blanch the julienned orange peel in boiling water for 2 minutes, then drain. Repeat this blanching process two more times to remove any bitterness. In a small saucepan, combine the sugar and 1 cup of water. Bring to a simmer, stirring until the sugar dissolves. Add the blanched orange peel and simmer gently for about 15-20 minutes, until the peel is tender and translucent, and the syrup has thickened slightly. Drain the orange peel, reserving a tablespoon of the syrup if desired for drizzling. Set aside.

   ⏱️ 30 minutes
3. 3

   Prepare the saffron rice: In a medium bowl, soak the ground saffron in 1/4 cup of hot water for at least 15 minutes. In a large pot, combine the rinsed basmati rice with enough cold water to cover by about 2 inches. Add 1 tablespoon of salt. Bring to a rolling boil over high heat and cook for 5-7 minutes, or until the rice is par-cooked (al dente). Drain the rice thoroughly in a fine-mesh sieve. Return the drained rice to the pot. Drizzle about half of the bloomed saffron water over the rice. Add 1 tablespoon of oil or ghee and gently fluff the rice with a fork to distribute the saffron and oil evenly. Create a few steam vents in the rice by poking holes with the handle of a spoon. Cover the pot tightly with a lid, and place a clean kitchen towel between the pot and the lid to absorb steam. Cook over low heat for 30-40 minutes, or until the rice is fully cooked and fluffy. The bottom layer should form a desirable crust (tahdig).

   ⏱️ 45 minutes
4. 4

   Assemble the Qeymeh Nesar: Gently fluff the cooked saffron rice with a fork. Reserve about 1/4 cup of the rice and mix it with the remaining saffron water. Spread the plain saffron rice onto a large serving platter, creating a mound. Carefully spoon the tender lamb stew over the rice, ensuring an even distribution. Generously scatter the toasted pistachios, almonds, and candied orange peel over the lamb and rice. Drizzle with a little reserved orange peel syrup if desired. Serve immediately.

   ⏱️ 15 minutes