GHEIMEH RECIPE
Gheimeh is one of the best Persian foods that has many fans. There are some tips and tricks in cooking gheymeh, which...
Provided by Samira
Categories Food and Recipe
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Step 1
- Heat 6 tablespoons of oil in a nonstick medium size pan over medium high heat. Add onions, fry for about 5 minutes. Keep cooking and moving the onions around to keep the colour even or until golden brown. Add meat to the pan, increase heat to high. Wait for caramelisation to occur on the surface of the meat so that it comes loose from the frying surface all by itself. Fry until all juices evaporate, about 5 minutes.
- Step 2
- Add tomato paste, salt, pepper and turmeric. Mix the ingredients and cook for about 5 minutes or until the color of oil turns to orange . Frying the tomato paste deepens its flavour.
- Step 3
- Add 3 cups of water, cover and bring to boil. Lower heat to medium low and cook for 1 hour.
- Step 4
- While the meat is cooking, cook the split peas with 2 cups of water in a medium size saucepan for 15 to 20 minutes or until the yellow split peas are softened with a bite to them.
- Step 5
- When meat is half way cooked, add the yellow split peas, dried lime (limoo amani) and saffron. Cook for 30 minutes or until the meat is fork tender.
- Step 6
- Add Taste and adjust the seasoning.
- Step 7
- Heat oil in a large frying pan, fry the potatoes until golden brown.
- Step 8
- Place a portion of khoresht gheymeh in a serving bowl, top with fries just before serving. Serve with Persian rice.
Nutrition Facts : Calories 225, Fat 20 grams
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
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
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