Best 3 Khoresht Ghaimeh Persian Stew With Meat And Split Peas Recipes
**Khoresht Gheymeh: A Savory Persian Stew with Meat and Split Peas**
Embark on a culinary journey to Persia with Khoresht Gheymeh, a delectable stew that tantalizes taste buds with its harmonious blend of flavors and textures. This beloved Iranian dish features tender meat stewed in a rich tomato-based sauce, complemented by the earthy goodness of split peas, aromatic herbs, and a hint of tangy lime. Discover the secrets behind this classic Persian stew with our carefully curated collection of recipes, each offering unique variations to suit diverse preferences. From traditional methods using succulent lamb or beef to modern interpretations with chicken or vegetarian options, our recipes cater to every palate. Immerse yourself in the vibrant flavors of Khoresht Gheymeh, a dish that embodies the essence of Persian cuisine.
KHORESHT GHAIMEH - PERSIAN STEW WITH MEAT AND SPLIT PEAS
A hearty, tangy, and delicious Iranian recipe. It is a delicious blend of meat, split peas, tomatoes, and spices topped with french fries. When choosing a meat, select a "roast" type. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Southwest Asia (middle East)
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a dutch oven or large pot over medium heat and add olive oil.
- Add onions and garlic and cook until translucent.
- Add meat and let it brown for a few minutes.
- Once the meat is browned, add turmeric.
- Give the pot a few stirs, allowing the spices to release their flavors.
- Prick the Persian lemons with a fork and add to the pot with 5 cups of water. Season to taste.
- Cover and cook one hour.
- Add tomatoes, split peas, tomato paste, and advieh. Cook for 1 1/2 to two hours.
- While the strew cooks, give it a stir every so often so the bottom does not stick. Adjust seasonings.
- About 15 minutes before planning to serve your khoresht, cook the french fries. Depending on what kind you prefer, you can bake or fry them.
- I bake them, so spray a cookie sheet with nonstick spray and add french fries. Bake at 400 degrees for 7 minutes on each side. Remove from the oven and sprinkle with salt.
- Once the khoresht is done, place it in a serving bowl and top with french fries.
- Serve over basmati rice.
Nutrition Facts : Calories 318.9, Fat 17.2, SaturatedFat 4.5, Cholesterol 40, Sodium 387.7, Carbohydrate 29.8, Fiber 8.9, Sugar 9.8, Protein 17.2
KHORESHT GHEYMEH
This delicious Iranian stew is made with yellow split peas, meat, fried onion, tomato paste, and dried lime powder, and of course, every Khoresht comes with a plate of rice. If you search for the word "Gheymeh" in Persian dictionaries, you will find that it means minced meat. Back in the day, every dish that had meat in it used to be called Gheymeh. Khoresht Gheymeh or split pea stew is one of the easiest dishes in Persian cuisine, and because of that, it's easy to add different spices to it. If you travel to Iran, every city's Gheymeh has a unique taste of its own.
Provided by Atieh Barati
Categories Main Course
Time 3h
Number Of Ingredients 12
Steps:
- Roughly dice one medium onion, add one tablespoon of oil to your pot and add the onions in.
- Cut your meat into one-inch cubes and add them into your pot as well.
- Add the seasonings with three tablespoons of tomato paste.
- Wash the split peas and add them to the pot.
- Pour three cups of water into your pot and let all your ingredients cook together for one hour.
- Meanwhile, take a frying pan, chop your second onion and caramelize it in two tablespoons of frying oil on medium heat.
- Chop the potatoes and fry them as well. Make your fries extra crispy and delightful.
- Check on your stew, and see how much water is left. If the water to split peas and meat ratio is high, turn the heat up and let the water cook out until your stew is a little thick. If the ratio is low, check and see if your meat is well-done. You may have to add a cup of water if your stew is super thick.
- If all is well, you can serve your dish and enjoy your meal.
Nutrition Facts : Calories 2224 kcal, ServingSize 1 serving
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
Tips:
- Choose high-quality beef: Opt for grass-fed or organic beef chuck or stew meat for the best flavor and texture.
- Soak the split peas: Soaking the split peas for at least 30 minutes before cooking helps to reduce their cooking time and ensures they cook evenly.
- Sauté the meat and onions properly: Take your time to brown the meat and onions until they are well- caramelized. This step adds depth of flavor to the stew.
- Use a flavorful broth: Choose a high-quality beef or chicken broth for the stew to enhance its flavor. You can also use a combination of water and broth.
- Add the dried lime: Dried lime is a key ingredient in khoresh ghaimeh and adds a unique sourness to the stew. If you don't have dried lime, you can substitute it with lemon juice or tamarind paste.
- Simmer gently: Bring the stew to a boil, then reduce the heat to low and simmer gently for at least 1 hour, or until the meat is tender and the split peas are cooked through.
- Adjust the seasoning: Taste the stew and adjust the seasoning with salt, pepper, and dried lime to your preference.
Conclusion:
Khoresh ghaimeh is a delicious and flavorful Persian stew that is perfect for a comforting meal. With its combination of tender beef, soft split peas, aromatic herbs and spices, and the unique sourness from dried lime, this dish is sure to impress your taste buds. Follow these tips and the detailed recipe to create an authentic and unforgettable khoresh ghaimeh at home. Enjoy this culinary journey into Persian cuisine and share the joy of cooking and eating with your loved ones!
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