Gheimeh
Gheimeh is a popular Persian stew made with split chickpeas and meat. to cook Gheimeh you need cook cubed meat with split chickpeas and some spices. Fried potatoes or fried eggplants are the most famous garnishes next to Gheimeh. It is usually served with a dish of Chelo.
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Servings: 4 people
Calories: 181kcal
Cost: $20
Ingredients
- 1 lb cubed lamb or calf or any roasted meat
- 1 cup cleaned and washed yellow split chickpeas (soaked for one hour)
- 1 large chopped onion
- 2 tablespoons tomato paste(رب گوجه فرنگی)
- 4 dried limes (limoo Amani, لیمو عمانی) also soaked for one hour
- 1/2 teaspoon turmeric
- 1 oz butter or vegetable oil
- 1/2 cup brewed saffron
- 1 tablespoon lemon juice
- Salt and pepper (add for taste)
- Water
- 2 potatoes sliced and fried as a garnish
Instructions
- Wash and dry the meat. Cut it into 1-inch cubes.
- Pour the oil or melted butter into a pot and saute the onions and meat.
- Add the turmeric to the composition.
- Saute the split chickpeas with oil and add it to the compound.
- Cover the compound with water and add half of saffron and wait until it cooks in medium or low heat.
- After the meat and split chickpeas cooked at a medium rate, dry the limes and pierce them, then add them.
- Add lemon juice salt and pepper depend on your taste.
- Add the rest of the brewed saffron after turning off the heat for better smell and appearance.
- Put the fried potatoes on top of your stew while serving.
- After 2-2.5 hours, your gheymeh is ready. Enjoy it.
Notes
Uniqop’s advice:
- Use gee- clarified butter instead of oil for a more delicious taste.
- Rinse and resoak the split peas 2-3 time during the soaking period for less bloating
- Separate dried limes seeds to prevent any bitter flavor.
- Do not add lemons or spices before the meat is mostly cooked. It will obstacle meat’s cooking.
- You can use ground meat (goosht charkh karde, گوشت چرخ کرده ) instead of beef .in that condition you will have a Gheymeh ye baz (قیمه ی باز)
Nutrition
Calories: 181kcal