gheimeh stew: 1 of 4 authentic and delicious Iranian stews

gheimeh stew, which features meat, and split peas, is one of the most well-known and traditional Iranian meals, and it is served along with some fried potatoes dried limes, and onions. This stew is accompanied by white rice or mixed one and may be taken at parties, gatherings, and even religious ceremonies. In this article, we will show you how to cook this mouth-watering dish on your own and provide a few useful hints that can be applied when cooking it.

Ingredients for making gheimeh stew

To make potato stew for 4 people, you need the following ingredients:

Stew meat: 500 grams

Onion: 2 pieces

Potato: 3 pieces

Split peas: 200 grams

Dried lime: 5 pieces

Tomato paste: 2 tablespoons

Salt, pepper, turmeric, cardamom, cinnamon and black pepper: as needed

Oil: as needed

Brewed saffron: 3 tablespoons

Lemon juice: 1 tablespoon

How to make gheimeh stew

To make gheimeh stew, follow these steps:

Step one: Preparing the ingredients

• For the last two to three hours, soak the split peas in lukewarm water and drain it severally to cause bloating and growth of their size.
• Cut the potatoes into thin strips, peeling off their skin first. Put them in cold water and leave.
• Prick the dried Limas with a fork, and place them in boiling water for one hour to get rid of their bitterness.
• Dice the onion into small pieces.

Step two: Frying the onion and meat

• Put a suitable pot on the stove/flame, pour some oil into it and let the oil to heat.
• Add the onions in the pot and cook softly till brown.
• Mix a teaspoon of turmeric with the onions, and then fry for a while.
• Wash the meat and then add it to the pot and fry with the onion until the meat’s color is changed.

Step three: Combine the split peas and the tomato paste.

• Put in a pot the split peas after you drain them, and stir-fry with the meat for two minutes. Split peas cook slowly, do not over-fry for more than two minutes.
• Put in the tomato paste and cook for approximately one minute.

Step four: Lastly, she added some water and let the stew boil.

• Slowly stir a pot of boiling water adding 2-3 cm more water and ensuring the water is above the food.
• Cover the pot and cook the stew at medium temperature for one hour.

Step five: Stir in the dried limes, saffron, nutmeg, cinnamon.

• Once the pea split and the meat are cooked, the dried limes should be added followed by the cardamom powder and again by cinnamon, some black pepper, some salt and light stirring.
• Add a tablespoon of lemon juice into them and finally put in brewed saffron. After about 10 minutes switch off the heat then leave it for like twenty minutes.

Step six: Frying the potatoes

• Drain the chopped potatoes and then pat it dry with a towel.
• Put a hot pan on the fire adding some oil in the pan.
• Fry the potatoes on a high heat until golden and crispy.
• Use a spatula to remove the potatoes from the oil, and then put them onto baking paper in order to soak the excess oil.

Step seven: Serving the gheimeh stew

• Put the gheimeh stew in an appropriate dish with the fried potato on top of it.
• This stew can be served alongside white rice, mixed rice and it tastes good really!

Gheimeh stew recipe and tips

• You can cook gheimeh stew using either lamb or beef meat.
• Gheimeh stew can be made using sour lemon powder or vinegar as alternatives to dried limes. Add as much or little bitter lemon juice as you would like.
• You can use medium sized or even small potatoes to fry whole or half in order to make gheimeh stew. This should stop the potatoes from breaking down into mush during stewing, thus improving their flavor.
• Gheimeh stew also requires either of these saffrons. However, if you are using dry saffron, pound one spoonful of boiling water along with some salt, stir through, and add this to the stew.

Frequently asked questions

Question: Where does gheimeh stew come from?

Answer: one well-known traditional dish of Iran that originated in the Qajar epoch is gheimeh stew. Some people claim that it originated in the time of Nasser Eddin-e-shah and has been considered a traditional dish.

Question: How does gheimeh stew accompanies?

Answer: Gheimeh stew is often accompanied by boiled white rice; sometimes, it is paired with saffron-flavored mixed rice (chaloos polo) instead. Diced beef or chicken, raisin, barberry, saffron, onion as a condiment and dried fruit. If you want to learn how to prepare mixed rice, check out this one here.

Question: Why is it beneficial to eat gheimeh stew? Answer: Gheimeh stew provides people with energy, especially in improving one’s physical and mental power. The nutrition fact about this beefy meat stew in beans indicates that it is rich in proteins, fibers, vitamin C, iron, and potassium plus high levels of powerful antioxidants that can boost immunity, regulate blood sugar, reduce cholesterols and