Gheymeh Naari - Tangy Pomegranate and Lamb Polo
Iranian cuisine is a tapestry of rich flavours, ancient traditions, and regional specialities, many of which have been passed down through generations. One such dish, deeply rooted in the history of Old Tehran, is Gheymeh Naari—a beautifully fragrant and flavourful Persian stew cooked with fresh pomegranate juice.
This unique version of Gheymeh, also known as Gheymeh Polo Mehdi Khan, stands apart from the classic Khoresh Gheymeh thanks to its tangy-sweet pomegranate broth, which lends it an irresistible depth of flavour. The dish traces its origins back to the native villagers of Tehran, long before the city transformed into the bustling metropolis it is today. It is said that Mehdi Khan, one of the last original residents of Old Tehran during the Qajar era, preserved and passed down this treasured recipe, ensuring its legacy lived on.
Gheymeh Naari is a perfect dish for autumn and winter, when pomegranates are in season and their vibrant, ruby-red juice is at its freshest. Traditionally prepared with tender lamb or beef, it can also be made with chicken for a lighter variation. The slow-cooked meat, infused with the natural sweet-sour balance of pomegranate, makes for a comforting yet sophisticated one-pot meal, ideal for festive gatherings, family dinners, or even a special Yalda Night feast.
If you're looking for a traditional yet refreshingly different Persian dish, Gheymeh Naari is a must-try. Follow my step-by-step guide to bring this forgotten gem of Tehrani cuisine to your table!
Cook the most popular Persian dishes at home with the help of my e-book.
Ingredients (serving 4)
2 cups rice, washed
500g lamb shoulder, cut into small, Gheymeh-style pieces
2 onions, finely chopped
2 to 3 cups freshly made pomegranate juice
1 cinnamon stick
3/4 cup yellow split peas (lappeh), rinsed
2 tbsp ghee or vegetable oil
1 tsp turmeric
1/2 tsp black pepper
1/4 tsp saffron, bloomed on two ice cubes
Salt to taste
Pomegranate seeds, for garnish
Time
Prep: 20 min
Cook: 2 h
Total: 2 h 20 min
Method of cooking Khoresh-e RivasMethod
1. Prepare the Lamb and Onions
Cut the lamb shoulder into small, qeymeh-style pieces.
In a hot pan, sauté the lamb pieces with a little oil until golden. Remove and set aside.
Add ghee or vegetable oil to the same pan. Sauté the onions over medium heat until golden and caramelized.
2. Combine and Cook the Stew
Return the golden lamb pieces to the pan with the caramelized onions. Mix well over low heat.
Add turmeric, black pepper, the cinnamon stick, and yellow split peas (lappeh) to the pan. Combine everything thoroughly.
Pour in 1 to 1.5 cups of freshly boiled water, season with salt to taste, and stir well.
Cover the pan and simmer over low heat for 1.5 hours, stirring occasionally. Check if the stew needs more water; if so, add a small amount of freshly boiled water.
By the end of the simmering time, the stew should have about 1 cup of sauce remaining. Adjust the water accordingly to ensure the sauce does not dry out completely.
3. Add Pomegranate Juice and Saffron
Once the stew is tender and reduced to about 1 cup of liquid, add 2 cups of pomegranate juice to the pot.
Stir well, bring the mixture to a gentle boil, and add the bloomed saffron water. Mix to combine.
If the stew has less than 1 cup of sauce before adding the pomegranate juice, add a little extra pomegranate juice to ensure there is enough liquid for the rice to cook thoroughly.
4. Prepare the Rice
Transfer the stew to a larger, non-stick pot if needed.
Add the washed rice directly to the pot with the boiling stew. Stir gently to combine.
Measure the liquid level: the pomegranate juice and sauce should cover the rice by approximately 3 centimeters. This amount of liquid will ensure the rice cooks through properly.
5. Cook and Steam the Rice
Bring the pot to a boil over high heat. Let the liquid evaporate until small holes appear on the surface of the rice and stew.
Cover the pot with a clean kitchen towel and place the lid on tightly.
Reduce the heat to low and steam the rice for 45 to 50 minutes.
6. Serve
Once the rice is tender and fluffy, gently fluff it with a fork or spoon.
Serve the Gheymeh Nari garnished with pomegranate seeds for an added burst of flavor and colour.
Tips:
Use Fresh Pomegranate Juice – Store-bought juice should be unsweetened. Adjust tartness with a little honey or lime juice if needed.
Brown the Meat Well – Sauté until golden for deeper flavor. Don’t overcrowd the pan.
Cook Lappeh Properly – Pre-boil for 10-15 min to prevent mushiness or rinse well before adding to the stew.
Control the Liquid – The stew should have 1 cup of sauce left before adding pomegranate juice.
Rice to Liquid Ratio – Pomegranate juice + sauce should cover rice by 3 cm for proper cooking.
Garnish Beautifully – Top with pomegranate seeds, saffron water, or toasted nuts for color & texture.
Pair with Persian Sides – Serve with sabzi khordan, torshi, or mast-o-khiar for a complete meal.
I’d love to see your Gheymeh Naari! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!
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