Gheymeh is a traditional Persian stew infused with a rich and flavorful combination of tomatoes, dried limes, and aromatic spices. Tender pieces of beef or lamb are slowly simmered in a velvety sauce, while the addition of split peas and potatoes creates a hearty and satisfying meal. This beloved dish is a staple in Iranian households, often served with fragrant basmati rice and a side of yogurt for a delightful culinary experience.
The versatility of gheymeh allows for variations in ingredients and cooking methods, giving rise to unique interpretations across different regions of Iran. Our collection of gheymeh recipes offers a diverse selection of both traditional and modern takes on this classic stew.
From the classic Gheymeh Bademjan, which incorporates tender eggplant slices for a smoky and slightly sweet flavor, to the hearty Gheymeh Sibzamini, where potatoes take center stage, our recipes cater to a range of tastes and preferences.
For those seeking a vegetarian alternative, the Gheymeh Sabzi is a delightful option, featuring an array of fresh herbs and vegetables simmered in the aromatic gheymeh sauce.
Each recipe provides detailed instructions, ingredient lists, and helpful tips to guide you through the cooking process. Whether you're a seasoned home cook or a novice in the kitchen, our gheymeh recipes are designed to make your culinary journey enjoyable and successful. So, embark on a flavorful adventure and discover the exquisite taste of gheymeh, a timeless dish that embodies the culinary heritage of Persia.
GHEIMEH STEW RECIPE
Gheimeh is a flavorful Iranian stew, served with rice. In many religious ceremonies in Iran, Gheimeh is cooked as "Nazri". Distributing Nazri is an old Iranian tradition. As a way of thanking and praying to God, people donate and distribute different types of food among their families, friends and even strangers (at masques, ...). There are several ways to cook Gheymeh. Go on and read about cooking this appetizing stew.
Provided by PersianGood Team
Categories Main Course
Time 3h15m
Number Of Ingredients 10
Steps:
- About 12 hours before you want to cook Gheimeh leave the yellow split peas in some water so that they will absorb some water. Leaving them in water for 3 hours is also fine. But, the longer, the better!
- Chop the mutton in to cube shapes, and dice the onion. Use some oil to stir fry the onions. When the onions are half cooked, add the cubed-pieces of mutton and fry them. Also, add some pepper.
- Add the yell split beans and stir fry them for a while. Add 5 glasses of water and the cinnamon sticks. Cover the pot with its lid. The ingredients need at least 2 hours to cook.
- After the meat and yellow split beans are cooked, stir fry the tomato paste and add the tomato paste, salt and the dried limes to the other pot.
- About 45 minutes later, when the dried limes are softer, add the rosewater and the brewed saffron. You can also taste the stew and if not sour enough, add some lemon juice. In 15 minutes, the stew must be well prepared
- The magnificent Gheymeh is ready. Serve it with some rice, as kateh or cholo and Sabzi Khordan
GHEIMEH RECIPE
Gheimeh is one of the best Persian foods that has many fans. There are some tips and tricks in cooking gheymeh, which...
Provided by Samira
Categories Food and Recipe
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Step 1
- Heat 6 tablespoons of oil in a nonstick medium size pan over medium high heat. Add onions, fry for about 5 minutes. Keep cooking and moving the onions around to keep the colour even or until golden brown. Add meat to the pan, increase heat to high. Wait for caramelisation to occur on the surface of the meat so that it comes loose from the frying surface all by itself. Fry until all juices evaporate, about 5 minutes.
- Step 2
- Add tomato paste, salt, pepper and turmeric. Mix the ingredients and cook for about 5 minutes or until the color of oil turns to orange . Frying the tomato paste deepens its flavour.
- Step 3
- Add 3 cups of water, cover and bring to boil. Lower heat to medium low and cook for 1 hour.
- Step 4
- While the meat is cooking, cook the split peas with 2 cups of water in a medium size saucepan for 15 to 20 minutes or until the yellow split peas are softened with a bite to them.
- Step 5
- When meat is half way cooked, add the yellow split peas, dried lime (limoo amani) and saffron. Cook for 30 minutes or until the meat is fork tender.
- Step 6
- Add Taste and adjust the seasoning.
- Step 7
- Heat oil in a large frying pan, fry the potatoes until golden brown.
- Step 8
- Place a portion of khoresht gheymeh in a serving bowl, top with fries just before serving. Serve with Persian rice.
Nutrition Facts : Calories 225, Fat 20 grams
GHEYMEH (PERSIAN BEEF STEW)
Yummy Iranian stew. Can be hot, depending on how much of the spices you wish to put in. Very little prep, especially if you skip the potatoes, but this Persian beef stew takes several hours to cook, like any stew should.
Provided by calepine
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 3
Number Of Ingredients 13
Steps:
- Heat 1 1/2 tablespoons oil in a saucepan over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper. Add just enough water to fully cover the surface of the mixture. Cover and simmer until split peas are tender and meat is cooked through and no longer pink in the center, 2 to 3 hours.
- Just before the stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into 2-inch long, thin pieces and lower carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a plate lined with paper towels to drain.
- Increase the heat so the oil is 400 degrees F (200 degrees C). Fry potatoes again, until golden and crisp, 4 to 5 minutes per batch. Remove from the oil and drain on fresh paper towels.
- Pour stew into bowls and place potatoes on the surface.
Nutrition Facts : Calories 721.6 calories, Carbohydrate 61.2 g, Cholesterol 62.5 mg, Fat 37.9 g, Fiber 21.4 g, Protein 37.2 g, SaturatedFat 9 g, Sodium 905.4 mg, Sugar 8.4 g
GHEYME
Make and share this Gheyme recipe from Food.com.
Provided by ghazaleh a.
Categories White Rice
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- first you should cook splitpeas and Soak the rice.
- fragment the onions and garlics then Fry with corn oil ,salt,black pepper,turmeric.
- add meat pieces and let it fries with onions and others. then add tomato paste and let it fries with others for 2 minutes.
- then add bouillon soup and water.
- after 2 hours add dried limes, tomatoes and cooked split peas,then close the door of the pot for 2 hours later.
- during at cooking gheyme you can cook rice.
- for cooking rice you should decant the rice in the pot and add water A knuckle higher from rice,add oil and salt ( 1.5 tablespoons) and close the door of the pot and let untill is cooked rice.
- then mix saffron with boiled water and mix that with cooked rice.
- for Decorated you can cook carrot and squash for behind the dish.
- after all of these you should fry Fragmental potatoes.
- eat and enjoy from GHEYME.
Nutrition Facts : Calories 1063, Fat 4.4, SaturatedFat 0.7, Sodium 695.3, Carbohydrate 224, Fiber 24.6, Sugar 11, Protein 30.6
Tips:
- Use high-quality, fresh ingredients for the best flavor and texture.
- Be sure to brown the beef and lamb before adding the other ingredients. This will help develop a rich, flavorful broth.
- Don't be afraid to adjust the spices to your taste. If you like a spicy gheyme, add more chili powder or cayenne pepper. If you prefer a milder dish, reduce the amount of spices.
- Serve gheyme over basmati rice or with flatbread for a delicious and satisfying meal.
Conclusion:
Gheyme is a classic Persian dish that is enjoyed by people all over the world. It is a flavorful and hearty stew that is perfect for a cold winter night. With its tender meat, aromatic spices, and creamy texture, gheyme is sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give gheyme a try. You won't be disappointed!
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