Gheymeh Nesar with Barberries and Almonds

Rinse the rice several times until the water runs clear. Cook it using a traditional Persian method: parboil in salted water until the grains are just tender on the outside, then drain and steam until fluffy. Set aside.

Heat a pot over medium heat and add the fried onions. Add the cubed beef and sauté, stirring occasionally, until lightly browned on all sides.

Stir in the tomato paste and cook for 1–2 minutes to eliminate its raw flavor. Add the bloomed saffron, cinnamon, and enough water to just cover the meat.

Reduce the heat, cover, and let the beef simmer gently until fully tender and the sauce has thickened, about 45–60 minutes.

Meanwhile, toast the slivered almonds in a dry skillet over low heat until pale golden and fragrant. Quickly rinse the barberries, then add them to the same pan and toast briefly just until they puff—take care not to burn them.

Stir the toasted almonds and barberries into the beef mixture. Let everything gently boil together for 1–2 minutes, then remove from heat.

To serve, layer the rice and beef mixture in a serving platter, spooning some of the saffron-infused sauce between the layers and finishing with a generous layer of rice on top.