GHEIMEH STEW RECIPE
Gheimeh is a flavorful Iranian stew, served with rice. In many religious ceremonies in Iran, Gheimeh is cooked as "Nazri". Distributing Nazri is an old Iranian tradition. As a way of thanking and praying to God, people donate and distribute different types of food among their families, friends and even strangers (at masques, ...). There are several ways to cook Gheymeh. Go on and read about cooking this appetizing stew.
Provided by PersianGood Team
Categories Main Course
Time 3h15m
Number Of Ingredients 10
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
GHEYMEH (PERSIAN BEEF STEW)
Yummy Iranian stew. Can be hot, depending on how much of the spices you wish to put in. Very little prep, especially if you skip the potatoes, but this Persian beef stew takes several hours to cook, like any stew should.
Provided by calepine
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 3
Number Of Ingredients 13
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.
Nutrition Facts : Calories 721.6 calories, Carbohydrate 61.2 g, Cholesterol 62.5 mg, Fat 37.9 g, Fiber 21.4 g, Protein 37.2 g, SaturatedFat 9 g, Sodium 905.4 mg, Sugar 8.4 g
GHEIMEH RECIPE
Gheimeh is one of the best Persian foods that has many fans. There are some tips and tricks in cooking gheymeh, which...
Provided by Samira
Categories Food and Recipe
Time 1h45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 225, Fat 20 grams
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