Teresa's Recipes
Gheimeh - Iranian Yellow Split Pea Stew
Gheimeh is a cherished Iranian stew that embodies the heart and soul of Persian cuisine. This vibrant dish combines tender lamb or beef with earthy yellow split peas, all simmered to perfection with aromatic spices, including a unique tang from dried limes. The rich, savory tomato base melds beautifully with the flavors, offering a delightful experience for the palate. Traditionally served over fluffy steamed rice and topped with crispy French fries, Gheimeh is not just a meal; it’s a culinary celebration often enjoyed during festive occasions and family gatherings, making it a true symbol of Persian hospitality.
Ingredients
- 1 cup Yellow split peas
- 1 pound Lamb or beef stew meat, cubed
- 3 tablespoons Vegetable oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 Dried lime, pierced
- 1 teaspoon Ground turmeric
- 1/2 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 4 cups Water
- as needed French fries, for serving
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Calories: 475
- Fat: 20g
- Carbs: 40g
- Protein: 30g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Rinse the yellow split peas under cold water and soak them for 1 hour to soften.
- In a large pot, heat the vegetable oil over medium heat until shimmering.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion turns golden brown and fragrant, about 5-7 minutes.
- Introduce the cubed lamb or beef to the pot. Cook until the meat is browned on all sides, about 8-10 minutes.
- Stir in the tomato paste, turmeric, cinnamon, salt, and pepper. Cook for about 2 minutes, allowing the spices to bloom and infuse the meat.
- Drain the soaked yellow split peas and add them to the pot, mixing well with the meat and spices.
- Carefully add the pierced dried limes and water to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the meat and split peas are tender, stirring occasionally.
- Once cooked, remove the dried limes from the stew and discard them.
- Serve the Gheimeh hot, ladled over a bed of fluffy steamed rice, and generously topped with crispy French fries.
Tips
- For added depth of flavor, consider marinating the meat in yogurt and spices for a few hours before cooking.
- You can also add diced potatoes to the stew for extra heartiness.
- If you prefer a vegetarian option, substitute the meat with mushrooms or additional vegetables.