Gheimeh

Another very popular stew in the Persian food repertoire. With a slight hint of sour, the savoury taste and opinionated texture of this stew grabs attention.

This recipe is split into two parts (Part 1 and 2) which can be done simultaneously in separate pots. Split peas and meat have different cooking time and their respective textures affects the final outcome. Considering the inconsistency in the split pea cooking time relative to its origin, I have opted to cook peas and meat in separate pots, and mixing them later to avoid inconsistent textures.

As with other stews in the list, variance and taste apply in the making of this stew.

Ingredients

Serving: 5

Substitutions

Equipment

Time

Preparation

  1. Let split yellow peas soak in water (leave 1 inch of water above the level of split peas) for 2 hours.
  2. Coursely chop onions.
  3. Poke holes in dried limes, size doesn't matter. This allows the flavour to more easily permeate the mixture.

Instructions

Part 1 (meat)

  1. Fry the onions in a pot on medium heat.
  2. Add 1/2 tsp turmeric and 1/2 tsp black pepper to the fried onions and let the mixture take color (becomes yellow and takes on the turmeric color), approximately 15 seconds.
  3. Add meat and mix for a few minutes until slightly firm.
  4. Add dried lime.
  5. Let cook on low heat until meat is almost well done.

Part 2 (split peas)

  1. Heat oil, add 1/2 tsp turmeric, 1/2 tsp black pepper, and 1/2 tsp cinnamon powder
  2. Add 2 Tbsp crushed tomatoes and mix until color is homogenous (the mixture should all be one color: red).
  3. Add split peas and mix well until the corners of peas are translucent.
  4. Add 1 cup of water.
  5. Let cook on low heat until split peas have semi soft core but are not mushy.

Part 3 (mix)

  1. Pour the split pea pot contents into the meat pot.
  2. Put on low heat and let simmer.
  3. Take dried limes out of the pot, split and crush them, then put them back. in the pot. This helps the flavour seep into the rest of the ingredients.
  4. Add 1 lemon's juice, 1 Tbsp salt, and 1 Tbsp black pepper (all are to taste).
  5. Let simmer for about an hour. Revisit frequently to make sure the split peas are not mushy (The stew will turn into a soup otherwise).
  6. Turn off the heat.
  7. Add rose water and saffron and mix.

Serve

Garnish with french fries and serve with Rice.

Footnotes


  1. I have also seen them locally named split desi peas. Make sure they are yellow and split.↩︎

  2. There are two types of dried lime: black and yellow. The yellow ones have a light "earthy" color. Use them to avoid making the stew look like a tar pit. Black dried limes are used in Ghormeh Sabzi (Vegetable stew).↩︎

  3. I won't go through making french fries in this recipe↩︎

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