Curious About Iranian Food? Don’t Miss these Top 10 Dishes: Gheymeh stew

 

 Gheymeh — sometimes spelled qeymeh — is a Persian meat stew made with tomatoes, split peas, onions and dried lime. It is customary to serve rice and fried potatoes on top of the dish, and some Iranian restaurants serve it with eggplant too.

Gheymeh stew, adapted from Turmeric Saffron.

Ingredients

2 lbs lamb or beef, cut into small pieces

1 cup yellow split peas, washed.

1 large onion, peeled, chopped

2-3 Tbsp tomato paste

4-5 dried limes. Soak them in water for 5 minutes and then pierce

1/2 tsp turmeric

Pinch of cinnamon

1 tsp rosewater (optional)

Salt and pepper to taste

Vegetable oil

Water

2 large potatoes, peeled, sliced and fried for topping

 

Method

Heat 1 tablespoon of oil in a small pot over medium heat, add the tomato paste and saute for 2 to 3 minutes.

Heat 3 tablespoons of oil in a large pan over medium heat, add the onions and saute until they are translucent, add turmeric and stir. Add lamb or beef and brown on all sides. Add salt, pepper and cinnamon. Stir well.

Add the yellow split peas to the pot and saute for 5 minutes, and then spoon in the the tomato paste. Mix well.

Add water to cover all the ingredients in the pot by 1 to 2 inches. Add in the dried limes. Lower the heat, cover and cook for about 1 to 1 1/4 hours or until the meat is cooked.  Add a little bit of water and adjust the seasoning.

In the last ten minutes add the rosewater if using.

Gheymeh  is usually served with fried potatoes on top.

 

Curious About Iranian Food? Don’t Miss these Top 10 Dishes