Best 2 Gheymeh Persian Beef Stew Recipes

GHEYMEH (PERSIAN BEEF STEW)

Gheymeh (Persian Beef Stew) image

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

Ingredients

1 ½ tablespoons oil
1 medium onion, chopped
¾ pound beef stew meat, cut into small pieces
1 cup dried split peas
2 dried Persian limes
1 ½ tablespoons tomato paste, or to taste
1 teaspoon salt
1 pinch curry powder, or to taste
1 pinch ground turmeric, or to taste
1 pinch ground black pepper to taste
water as needed
oil for frying
½ pound potatoes, peeled

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

KHORESHT GHEYMEH

Khoresht Gheymeh image

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

Ingredients

1 ⅓ cups Yellow split peas (147 Cal)
2 medium-sized Onions (112 Cal)
250 g Lamb meat (357.5 Cal)
3 cups Water
2 medium-sized Potatoes (960 Cal)
3 tbsp tomato paste (39 Cal)
1 ½ tsp salt (1cal)
1 tsp turmeric (1cal)
½ tsp black pepper (1Cal)
3 tsp dried lime powder/ ½ cup lime juice (1 Cal)
A small pinch of saffron (optional (1 cal))
Frying oil (600 Cal)

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