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Let me share my favorite Persian stew recipe with you. Gheymeh bursts with savory flavors, combining tender meat, hearty split peas, and tangy dried limes. This comforting dish never fails to impress dinner guests or warm up chilly evenings. Rich, aromatic, and deeply satisfying, gheymeh stew embodies Persian cuisine's essence. I've perfected this recipe over years, tweaking spices and cooking times. Trust me, once you try it, you'll be hooked on its irresistible taste and aroma.
Ingredients for Delicious Gheymeh Stew
- Split peas: Split peas add a hearty texture and nutty flavor, thickening the stew and providing a good source of protein.
- Lamb or beef: Lamb or beef adds richness and depth of flavor to the stew, creating a savory and satisfying dish.
- Onion: Onions provide a sweet and savory base flavor, enhancing the overall taste of the stew with their aromatic qualities.
- Tomato paste: Tomato paste adds a rich umami depth and tangy sweetness, balancing the flavors and adding a vibrant color.
- Dried limes: Dried limes infuse a unique citrusy and tangy flavor, adding a zesty brightness to the stew.
Read more: Khoresh Gheymeh Stew Recipe
Essential Tools for Making Gheymeh Stew
- Large pot: Essential for cooking the stew with enough space for all ingredients to simmer and meld flavors.
- Cutting board: Needed for chopping the onion and preparing the meat, ensuring even cooking and flavor distribution.
- Knife: Used for cutting the meat into cubes and chopping the onion, crucial for ingredient preparation in this recipe.
- Wooden spoon: Ideal for stirring the stew while it simmers, preventing sticking and ensuring even cooking throughout.
Gheymeh Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 cup split peas rinsed
- 500 g lamb or beef cut into cubes
- 1 onion chopped
- 2 tbsp tomato paste
- 2 dried limes pierced
- 1 tsp turmeric
- to taste salt and pepper
- 3 tbsp vegetable oil
- 3 cups water
Read more: Mulligatawny Stew
Instructions:
- 1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until golden.
- 2. Add the meat cubes and turmeric. Cook until the meat is browned on all sides.
- 3. Stir in the tomato paste and cook for another 2 minutes.
- 4. Add the split peas, dried limes, water, salt, and pepper. Bring to a boil.
- 5. Reduce the heat to low, cover, and simmer for about 1.5 hours or until the meat and split peas are tender. Stir occasionally.
- 6. Adjust seasoning if needed. Serve hot with rice.
Notes:
Nutrition value:
Keywords:
Read more: Beefless Stew Recipe
Make-Ahead and Freezing Tips for Gheymeh Stew
Make Ahead Instructions
- Cook the stew as directed in the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the stew as directed in the recipe.
- Allow it to cool completely.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating.
In Persian cuisine, gheymeh stew is often garnished with fried potatoes for added texture and flavor.
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