Gheymeh

Name: Gheymeh
Prep time: 10 min
Cook time: 2 h 50 min
Total time: 3 h
Cuisine: Middle Eastern
Ingredients: Olive Oil 6 tbsp; 1 Onion; 200 g Stew meat; 3 tbsp Tomato paste; 1 cup Yellow split peas; 2 tsp Turmeric; 2 tbsp Ground black pepper; 1 pinch Salt; 2 tbsp Lemon juice; 2 tbsp Rose water (optional); 1 tsp Garlic powder (optional); 0.5 tsp Ground Red pepper (optional); 0.5 tsp Cinnamon powder (optional); 2 Dried lime; 1 Eggplant (optional)

4 steps

Prep:10minCook:2h 50min

Gheymeh is a simple Persian stew, usually served with white rice. There are various variations of this dish, which come from its simple nature. You can add fried eggplants or french fries on top as garnish. You can make it using lamb or beef stew meat but it is highly recommended to use lamb.

Updated at: Thu, 17 Aug 2023 07:34:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories455.2 kcal (23%)

Total Fat24.9 g (36%)

Carbs38.1 g (15%)

Sugars3.7 g (4%)

Protein22.1 g (44%)

Sodium107.5 mg (5%)

Fiber16.6 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 Tbspolive oil

1onion

200gStew meat

3 Tbsptomato paste

1 cupyellow split peas

2 tspturmeric

2 Tbspground black pepper

1 pinchsalt

2 Tbsplemon juice

2 TbspRose water

optional

1 tspgarlic powder

optional

½ tspGround Red pepper

optional

½ tspCinnamon powder

optional

2Dried lime

Garnish (optional)

1Eggplant

optional

Instructions

Step 1

Chop the onions as fine as you can and then fry them in the pot you want to cook the stew in (not your pan) till their color changes.

Knife

Cutting Board

Pot

onion1

Step 2

In the pot, push the fried oily onions to the side and add all spices and fry them for a few seconds. Add meat to the pot and stir until you see that the stew is turning brown. Let it sit for a few minutes. Toward the end, add the salt to the stew, this will prevent the meat from getting chewy. In a separate pot start boiling the yellow split peas.

Pot

Stew meat200g

yellow split peas1 cup

turmeric2 tsp

ground black pepper2 Tbsp

salt1 pinch

Step 3

Push the stew to the side so you can see the bottom of the pot. Add and fry the tomato paste. Slowly mix it with the stew (~3 min). Let the stew cook for a little bit (~2 min) and then add the cooked yellow split peas to the stew. Mix it and add boiling water and let the stew cook for ~80 minutes on low heat.

Step 4

Add rose water, dried lime, and lemon juice, stir a little bit, and continue cooking. Let the stew cook for ~30-45 minutes on low heat. It is a good time to start frying the eggplants or potatoes if you want them for your garnish. To do that, peel their skin first and then let them sit in salt water for 5 minutes. Then start frying them on medium heat. When they are ready just let them sit.