khoresh gheymeh recipe

khoresh gheymeh is a traditional and trendy Iranian dish prepared with various recipes and ingredients.

In addition to being used in parties and gatherings, this delicious stew is also known as suitable food for holy days and special occasions, distributed among the people as a vow.

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khoresht gheymeh is usually made with mutton, but those who do not eat red meat can make this delicious stew with white meat such as chicken or entirely without meat.

Follow Ara Chef to see the complete traditional cooking instruction and step-by-step how to prepare gheymeh Stew.

khoresh gheymeh recipe

khoresh gheymeh is one of the traditional and trendy Iranian dishes prepared with various recipes and ingredients.

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Prep Time 1 hour hr

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dinner, Lunch

Cuisine Iran

Servings 4

Calories 385 kcal

Ingredients

  

• 150 grams Yellow split peas
• 300 grams Lamb meat
• 2 ½ medium-sized onions
• 2 medium-sized Potatoes
• 2 tbsp tomato paste
• 4 Omani lemons
• 1 tsp turmeric
• 1 ½ tsp salt
• As needed , Frying oil
• 1 tsp Brewed saffron
• ½ tsp black pepper
• 6 cups Water

Instructions

 

• First, a few hours before you start cooking, it is better to soak the Yellow split peas in a bowl of water for a few hours so that in addition to removing the bloating, it cooks more quickly.
• We recommend that whenever you are going to make a khoresh gheymeh, soak the Yellow split peas the night before. If possible, change the water inside the bowl several times to completely remove the bloating of the cotyledons.
• At this stage, chop the onions finely. Then fry with some liquid oil in the pot you intended to cook the stew until it is clear and soft. Then add a little turmeric to the onions and continue frying until the onion completely absorbs the turmeric.
• At this stage, wash the mutton and cut it into small pieces of 2 cm. After chopping, add the mutton to the pot containing the onions.
• then fry the meat a little to change color. At this stage, fry the meat for one to two minutes until slightly browned. Frying the meat at this stage will make you have a tastier stew at the end of cooking.
• Of course, you should be careful not to fry the meat too much because it makes the meat firm and not soft and delicious at the end of cooking. After the meat is slightly fried, add the tomato paste to the stew.
• Roast the tomato paste well until it is completely browned and slightly dark in color. In addition to making the taste of the stew more delicious, this will make you have a more colorful stew at the end of the work.
• Of course, be careful not to burn the tomato paste because it makes the stew taste bad. After frying the tomato paste well, add 4 glasses of water to the pot and increase the heat under the pot to boil faster.
• After the water boils in the pot, turn down the heat so that the meat cooks slowly for about an hour. While cooking the meat, pour the Yellow split peas with half an onion and 2 glasses of water into a separate pot and let it cook completely.
• After 1 hour of cooking the Yellow split peas, discard the water. Cut the Omani lemons in half, then remove the seeds from the Omani lemon. The most important reason for the bitterness of the stew is the Omani lemon seeds. Now add the Omani lemons to the stew along with the Yellow split peas.
• After adding Omani lemon and Yellow split peas, add the stew's brewed saffron with salt and black pepper. Now reduce the heat under the stew to be left on a very gentle heat for 30 minutes.
• At this stage, peel the potatoes and chop them into thin and even slices. Wash the chopped potatoes several times in cold water and turn them upside down by hand to completely remove excess starch on the potatoes.
• In addition to negatively affecting the taste of potatoes, starch on potatoes causes the potatoes to stick together when frying. After rinsing the potatoes with cold water, dry them with a clean cloth.
• At this stage, fry the potatoes and set them aside. To improve the taste of potatoes, you can add a little turmeric to the potatoes when they are fried. Finally, after the stew reaches the desired concentration, remove it from the heat.
• Now, pour the stew into a suitable container. After cooking the stew, garnish it with fried potatoes and serve it with Iranian rice.

Keyword Stew

Tips on Preparing khoresh gheymeh

What kind of meat should we use?

Two types of meat are usually used to prepare gheymeh stew. The first type is beef, the best part is the thigh part, and the second type is mutton. Of course, if you do not like mutton or beef, you can also use chicken.

The color of gheymeh stew

The use of quality saffron makes the color of gheymeh stew better. Another point is that you should Saute the tomato paste well to give a better color to the stew.

Thanks To  Noktechi.ir