Persian Gheimeh Stew Recipe | Traditional Khoresht for 4 People
Persian Gheimeh Stew is a highly traditional and extremely popular Iranian dish. The tasty and healthy stew, known as Khoresht Gheimeh, is served at special occasions, religious ceremonies, and family gatherings on a regular basis. Whether it is prepared using red meat, chicken, or even vegetated, it is always a Persian comfort food.
The meal combines tender lamb or beef, split peas, and dried lime in saffron-perfumed tomato sauce with golden, crispy potato fries on top. Let‘s begin this step-by-step guide of how to prepare this much–loved meal at home!
Ingredients (Serves 4)
300g beef or lamb stewing meat, diced
150g yellow split peas (soaked for at least 2 hours)
2 medium onions, finely chopped
2 medium potatoes
2 tbsp tomato paste
4 dried limes (limoo amani), spiked and deseeded
1 tbsp brewed saffron
1 tsp turmeric powder
Salt and black pepper to taste
Cooking oil as needed
Water (about 4 cups)
Instructions
Step 1: Prepare the Split Peas
Submerge the split peas in cold water for some hours to curb bloating and make them cook quicker. Keep changing the water a couple of times for the best results.
Step 2: Sauté the Onions
Finely chop the onions and sauté in a large pot with oil until translucent. Add the turmeric and stir until absorbed by the onions.
Step 3: Brown the Meat
Add the meat that has been cubed and sauté until browned on both sides. This seals the flavors and deepens the stew.
Step 4: Add Tomato Paste
Add the tomato paste and fry well until the raw smell disappears and the color turns slightly darker. This helps to produce a deep, red color in the final dish.
Step 5: Mix Split Peas
Drain the soaked split peas and add them to the pot. Fry for a little while to eliminate their raw flavor
Step 6: Add Water and Simmer
Add around 4 cups of water. Bring to a boil, and then reduce heat and simmer for 1.5 to 2 hours until the peas and meat are cooked.
Step 7: Add Dried Limes
Prick and deseed the dried limes and add them to the stew. This action adds a typical sour flavor. Avoid adding them earlier to prevent bitterness.
Step 8: Season and Flavor
Add salt, pepper, saffron infused and optionally a pinch of cinnamon. Let it simmer slowly for 20–30 minutes more.
Step 9: Fry the Potatoes
Peel and slice the potatoes into thin sticks. Rinse well to eliminate starch, dry and deep-fry till golden brown and crisp.
Step 10: Final Touches
Serve when the stew thickens and oil starts floating on the top. Spoon the stew into a bowl and garnish with crispy fries. Serve hot with steamed Persian rice.
Tips for Ideal Gheimeh
Employ good-quality saffron for the characteristic color and scent.
Do not hurry the cooking; low and slow is the key.
If using chicken, shorten the cooking time and add it later in the recipe.
For a vegetarian version, omit the meat and substitute with mushrooms or eggplant.
- Always deseed dried limes to prevent bitterness.
FAQ
What's the optimal meat to make Persian Gheimeh stew with?
Shoulder lamb or beef chuck is ideal due to their flavor and tenderness.
Can I cook Gheimeh without using meat?
Indeed! You may prepare a vegetable version with eggplant or mushrooms for a meat-free but nutritious meal.
