Gheymeh Stew,like ghormeh Sabzi,Zershak polo and Fasanjoon is one of the original and old dishes of our Iranians,which is served in most ceremonies and parties.
This stew is also known as an occasion food for religious days and special occasions.Gheymeh stew is traditionally prepared with red meat,but those who are forbidden to consume red meat can make this delicious stew with white meat such as chicken or completely without meat and enjoy eating it with the family.
Gheymeh or gheymeh polo,which is a combination of yellow split peas,meat and potatoes with limoo amani.It is one of the oldest traditional Iranian stews next to khoresh Ghorme Sabzi .
The history of this stew also goes back to the Qajar era in Iran. Gheymeh stew In the meaning of the word, it is also referred to finely chopped meat.Gheymeh polo (polo means rice) is another name for this stew.Gheimeh is known as the king of stews in Iran.
In different places,gheymeh is made with different methods and recipes,such as gheymeh Nesar,Yazdi gheymeh Stew and gheymeh bademjan (khoresht gheymeh bademjan).The exact history of the origin of this food is not available,but the gheymeh,which has Turkish roots,was invented in the regions of Azerbaijan.
To cook gheymeh,it is made from yellow split peas,red meat,potatoes,and tomato paste, and for aroma Saffron is used in it.this stew seve with persian rice. Limoo amani is also used in it for sourness for people who loves the taste of sourness in foods and stews.
For: 4 people
Preperation: 20 minutes
Cook for: 240 minutes
Limoo amani (Pierce the sides with the tip of a sharp knife and soak in hot water for 5 minutes before adding it to the stew
cross rib roast beef or a similar roast, cubed to 1-inch pieces (may use cubed lamb instead) 1 pound
Cinnamon powder 1/3 tsp
Turmeric powder ½ tsp
Turmeric powder ½ tsp Salt optional
Black pepper optional
Large onion sliced thin and fried to golden brown(5 ounces fried onions)
2 ground saffron (optional) 1/8 tsp Tomato paste ¼ cup Oil to fry onions 3-4 tbsp
Oil for frying the potato wedges ¼ cup
1. Soak yellow split peas in some water for 24 hours before (during the soaking, change the water 2-3 times) then pour it in a colander while cooking.
2.Pick up the onion and sliced very thin and fried to golden brown in hot oil.then add salt,turmeric powder,cinnamon powder and black pepper to it and then saute the meat on it.
3.Add the yellow split peas and limoo amani to it.
4.Then add tomato paste and saute in it until the tomato paste give the color and the oil became somehow red.
5.Now it’s time to add ground saffron (Add the saffron in a small ramekin or cup and add 2-3 small pieces of ice to it and let a few minutes until saffron give the color.then add it to your food)
6.At last pour 2-3 cups water and bring to a boil over medium heat.Any time it came to a boil reduce the heat to low,cover the pot and let it to boil for 3 to 4 hours until reduce the stew water and let the stew glaze (see a layer of oil on it)
7.Now your Khoresh Gheymeh is ready.
8.Now pick up a frying pan and pour oil for frying potato and let it to became hot.then add a little salt to it and add potato and frying it with medium heat. Be careful not to burn it.
9.Pour your khoresh gheymeh in bowl and add frying potatos to it.enjoy eating gheymeh stew with persian rice and tahdig.
We have gheymeh sibzamini,gheymeh bademjoon and gheymeh nesar.
Khoresh gheymeh calories is 45cal in 1spoon.
We need 3 to 4 hours to cook this stew.
refrence by: https://mealscook.com/recipes/khoresh-gheymeh/
