Teresa's Recipes
Khoresh Gheymeh
Khoresh Gheymeh is a treasured Persian stew that captures the essence of Iranian hospitality and culinary artistry. This fragrant, hearty dish combines tender beef with creamy yellow split peas and tangy dried limes, creating a mouthwatering balance of savory and sour flavors. Infused with aromatic saffron, the stew is a feast for the senses, showcasing the rich tapestry of Persian cuisine. Traditionally, Khoresh Gheymeh is served over fluffy basmati rice or alongside warm Iranian bread, making it a comforting meal that nourishes both body and soul. This dish has a historical significance in Iranian culture, often enjoyed during family gatherings and celebrations, reflecting the warmth and unity of communal dining.
Ingredients
- 1.5 pounds, cut into 1-inch cubes Beef stew meat
- 1 cup Yellow split peas
- 3, pierced with a fork Dried limes
- 1 large, peeled and cubed Potato
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 3 tablespoons Vegetable oil
- 5 cups Water
- 2 tablespoons Tomato paste
- 1/4 teaspoon, dissolved in 2 tablespoons of warm water Saffron
- 2 tablespoons Lemon juice
- 1 teaspoon Sugar
- 1 teaspoon Turmeric
- 1/2 teaspoon Ground cinnamon
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 35g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Rinse the yellow split peas under cold water and soak them in water for 1 hour. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onions are golden brown and fragrant.
- Add the beef stew meat to the pot, season with salt and black pepper, and cook until browned on all sides.
- Stir in the turmeric, ground cinnamon, and tomato paste. Cook for 2 minutes to allow the spices to release their flavors and coat the meat.
- Add the soaked yellow split peas, pierced dried limes, and water to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 hours, or until the beef and split peas are tender.
- Add the cubed potato to the pot and continue to simmer for an additional 30 minutes, or until the potato is cooked through and soft.
- Stir in the dissolved saffron, lemon juice, and sugar. Taste and adjust the seasoning if needed. Allow to simmer for a few more minutes to meld the flavors.
- Serve the Khoresh Gheymeh hot over steamed basmati rice or with Iranian bread for a complete meal.
Tips
- For added flavor, consider adding a pinch of ground cardamom or cumin along with the turmeric.
- If you prefer a vegetarian version, substitute the beef with hearty vegetables like mushrooms and zucchini, and use vegetable broth instead of water.