Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Sadia's Nihari
Recipe

25 INGREDIENTS • 10 STEPS • 45MINS

Sadia's Nihari

5.0
2 ratings
Nihari is a Pakistani stew, richly flavored with spices, cooked long and slow to render fork-tender meat, and topped with ginger, herbs, and citrus. The root of the word, Nahar, means morning in Arabic because the dish was traditionally cooked all night long and eaten during the early and cool waking hours of the morning.
Add to plan
logo
Sadia's Nihari
Save
Nihari is a Pakistani stew, richly flavored with spices, cooked long and slow to render fork-tender meat, and topped with ginger, herbs, and citrus. The root of the word, Nahar, means morning in Arabic because the dish was traditionally cooked all night long and eaten during the early and cool waking hours of the morning.
45MINS
Total Time
$9.72
Cost Per Serving
Ingredients
Servings
4
us / metric
Masala - Whole Spices
Green Cardamom Pod
5
Green Cardamom Pods
Black Cardamom
3
Black Cardamom
Cumin Seeds
1 Tbsp
Cumin Seeds
Whole Coriander Seeds
4 tsp
Whole Coriander Seeds
Whole Clove
as needed
Whole Cloves
Whole Nutmeg
1/3
Whole Nutmeg
or A Pinch of Ground Nutmeg
Cinnamon Stick
1/2
Cinnamon Stick
or 1/4 tsp Ground Cinnamon
Ground Mace
1 pinch
Ground Mace
Masala - Ground Spices
Kosher Sea Salt
2 tsp
Kosher Sea Salt
plus more as needed
Cayenne Pepper
as needed
Cayenne Pepper
Nihari
Canola Oil
4 Tbsp
Canola Oil
or Other Neutral Oil
Yellow Onion
2
Medium Yellow Onions, thinly sliced
or Red Onion
Garlic Paste
2 tsp
Garlic Paste
Eye of Round Beef Roast
2 lb
Eye of Round Beef Roasts
cut into 8 pieces
Water
7 cups
Water
All-Purpose Flour
2 Tbsp
Garnishes
Fresh Cilantro
1 bunch
Fresh Cilantro, roughly chopped
Green Chili Pepper
4
Green Chili Peppers, thinly sliced
optional
Fresh Ginger
1 in
Fresh Ginger, peeled, julienned
Lime
4
Limes, quartered
Naan
to taste
Naans
Nutrition Per Serving
VIEW ALL
Calories
609
Fat
25.3 g
Protein
70.3 g
Carbs
21.2 g
Add to plan
logo
Sadia's Nihari
Save

Author's Notes

Nihari is all about freshly ground, whole spices. Head to your local Indian/Pakistani shop to get your hands on all of them in one fell swoop. if you love recipes from this part of the world, these spices won't grow stale in your cupboard.

Don’t forget the garnishes. They add a tangy, crunchy, herbiness that brightens the meaty masala richness of the stew.
Cooking InstructionsHide images
step 1
Grind Green Cardamom Pods (5), Black Cardamom (3), Cumin Seeds (1 Tbsp), Fennel Seeds (1 Tbsp), Whole Coriander Seeds (4 tsp), Black Peppercorns (1 tsp), Whole Cloves (as needed), Whole Nutmeg (1/3), Cinnamon Stick (1/2), and Ground Mace (1 pinch) using a spice grinder or mortar and pestle. Add to a small bowl.
step 1 Grind Green Cardamom Pods (5), Black Cardamom (3), Cumin Seeds (1 Tbsp), Fennel Seeds (1 Tbsp), Whole Coriander Seeds (4 tsp), Black Peppercorns (1 tsp), Whole Cloves (as needed), Whole Nutmeg (1/3), Cinnamon Stick (1/2), and Ground Mace (1 pinch) using a spice grinder or mortar and pestle. Add to a small bowl.
step 2
Add Kosher Sea Salt (2 tsp), Ground Ginger (1 tsp), and Cayenne Pepper (as needed) to the same small bowl. Set aside.
step 3
Add Canola Oil (4 Tbsp) to a deep soup pot, and heat over medium-high until oil shimmers. About 1 minute.
step 4
Add the Yellow Onions (2) to the pot, and sauteé until evenly browned. About 10 minutes.
step 4 Add the Yellow Onions (2) to the pot, and sauteé until evenly browned. About 10 minutes.
step 5
In the same pot, add Ginger Paste (2 tsp) and Garlic Paste (2 tsp). Sauteé for 30 seconds.
step 6
Add Eye of Round Beef Roasts (2 lb) and a little more oil if the pot seems dry, and stir fry for 5 minutes.
step 7
Add the bowl of spices, coating the meat, and cook until fragrant, about 30 seconds.
step 8
Add Water (7 cups), bring to boil. Then, turn down to a simmer and cover. Cook for 3-4 hours, until the meat, is fork-tender.
step 9
Take out a cup of the stew liquid, cool for a minute, and stir in All-Purpose Flour (2 Tbsp), whisking with a fork to form a slurry. Stir back into the pot, allow to cook uncovered for another 15 minutes, until the Nihari has thickened.
step 10
Season with salt to taste. Top each bowl with Fresh Cilantro (1 bunch), Green Chili Peppers (4), and Fresh Ginger (1 in). Serve with wedges of Limes (4) and Naans (to taste).
step 10 Season with salt to taste. Top each bowl with Fresh Cilantro (1 bunch), Green Chili Peppers (4), and Fresh Ginger (1 in). Serve with wedges of Limes (4) and Naans (to taste).
Tags
view more tags
Dairy-Free
Beef
Comfort Food
Shellfish-Free
Dinner
Soup
0 Saved
top