Gheimeh Stew Recipes

GHEIMEH STEW RECIPE

Steps:

• About 12 hours before you want to cook Gheimeh leave the yellow split peas in some water so that they will absorb some water. Leaving them in water for 3 hours is also fine. But, the longer, the better!
• Chop the mutton in to cube shapes, and dice the onion. Use some oil to stir fry the onions. When the onions are half cooked, add the cubed-pieces of mutton and fry them. Also, add some pepper.
• Add the yell split beans and stir fry them for a while. Add 5 glasses of water and the cinnamon sticks. Cover the pot with its lid. The ingredients need at least 2 hours to cook.
• After the meat and yellow split beans are cooked, stir fry the tomato paste and add the tomato paste, salt and the dried limes to the other pot.
• About 45 minutes later, when the dried limes are softer, add the rosewater and the brewed saffron. You can also taste the stew and if not sour enough, add some lemon juice. In 15 minutes, the stew must be well prepared
• The magnificent Gheymeh is ready. Serve it with some rice, as kateh or cholo and Sabzi Khordan

KHORESH GHEIMEH RECIPE (PERSIAN SPLIT CHICKPEA STEW)

Steps:

• Heat oil in a pot over medium heat.
• Saute onion until golden brown.
• Add in the lamb, turmeric, salt, pepper and cinnamon. Sear until the lamb is brown on all sides.
• Add split chickpeas and stir well.
• Add in tomato paste and water.
• Bring to boil and simmer over medium low until the lamb is cooked.
• Pierce holes in the dried limes using a fork and add the to the stew. Let it simmer for another 10 minutes.

GHEIMEH RECIPE

Steps:

• Step 1
• Heat 6 tablespoons of oil in a nonstick medium size pan over medium high heat. Add onions, fry for about 5 minutes. Keep cooking and moving the onions around to keep the colour even or until golden brown. Add meat to the pan, increase heat to high. Wait for caramelisation to occur on the surface of the meat so that it comes loose from the frying surface all by itself. Fry until all juices evaporate, about 5 minutes.
• Step 2
• Add tomato paste, salt, pepper and turmeric. Mix the ingredients and cook for about 5 minutes or until the color of oil turns to orange . Frying the tomato paste deepens its flavour.
• Step 3
• Add 3 cups of water, cover and bring to boil. Lower heat to medium low and cook for 1 hour.
• Step 4
• While the meat is cooking, cook the split peas with 2 cups of water in a medium size saucepan for 15 to 20 minutes or until the yellow split peas are softened with a bite to them.
• Step 5
• When meat is half way cooked, add the yellow split peas, dried lime (limoo amani) and saffron. Cook for 30 minutes or until the meat is fork tender.
• Step 6
• Add Taste and adjust the seasoning.
• Step 7
• Heat oil in a large frying pan, fry the potatoes until golden brown.
• Step 8
• Place a portion of khoresht gheymeh in a serving bowl, top with fries just before serving. Serve with Persian rice.

GHEYMEH (PERSIAN BEEF STEW)

Steps:

• Heat 1 1/2 tablespoons oil in a saucepan over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper. Add just enough water to fully cover the surface of the mixture. Cover and simmer until split peas are tender and meat is cooked through and no longer pink in the center, 2 to 3 hours.
• Just before the stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into 2-inch long, thin pieces and lower carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a plate lined with paper towels to drain.
• Increase the heat so the oil is 400 degrees F (200 degrees C). Fry potatoes again, until golden and crisp, 4 to 5 minutes per batch. Remove from the oil and drain on fresh paper towels.
• Pour stew into bowls and place potatoes on the surface.