Ingredients with Measurements:
- 1 cup yellow split peas
- 1 pound lamb or beef stew meat, cut into small pieces
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon ground saffron
- 1/4 cup vegetable oil
- 4 cups water
- Salt and pepper to taste
- 1 lemon, juiced
- 1 tablespoon sugar
Special equipment needed:
- Pressure cooker or large pot with lid
Step-by-step instructions:
1. Rinse the yellow split peas and soak them in water for at least 2 hours.
2. In a pressure cooker or large pot, heat the vegetable oil over medium-high heat. Add the chopped onions and sauté until golden brown.
3. Add the minced garlic and sauté for another minute.
4. Add the stew meat and sauté until browned on all sides.
5. Add the tomato paste, turmeric, cinnamon, and saffron. Stir well to combine.
6. Drain the soaked split peas and add them to the pot.
7. Add 4 cups of water and stir well.
8. If using a pressure cooker, close the lid and cook on high pressure for 30 minutes. If using a regular pot, cover with a lid and simmer for 1 hour or until the meat and split peas are tender.
9. Once the meat and split peas are tender, add salt and pepper to taste.
10. Add the lemon juice and sugar and stir well.
11. Serve hot with steamed rice.
Time:
Preparation time: 2 hours (including soaking time for the split peas)
Cooking time: 30 minutes (pressure cooker) or 1 hour (regular pot)
Temperature:
Medium-high heat for sautéing, high pressure for pressure cooker, and simmer for regular pot.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- You can substitute beef for lamb or use chicken instead.
- If you don't have ground saffron, you can use a pinch of turmeric instead.
Variations:
- You can add diced potatoes or carrots to the pot for extra flavor and nutrition.
- You can also add dried lime (limoo amani) for a tangy flavor.
Tips and tricks:
- Soaking the split peas beforehand will help them cook faster.
- Use a pressure cooker to save time and energy.
- Adjust the amount of lemon juice and sugar to your liking.
Storage instructions:
Store leftover Gheimeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Gheimeh in a pot over medium heat until heated through.
Presentation ideas:
Serve Gheimeh in a bowl with steamed rice on the side.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve Gheimeh with a side of yogurt and cucumber salad.
Suggested side dishes:
Steamed rice, bread, or salad.
Troubleshooting advice:
- If the split peas are still hard after cooking, add more water and cook for a few more minutes.
- If the stew is too thick, add more water or broth.
Food safety advice:
- Make sure to cook the meat and split peas thoroughly.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Gheimeh is a traditional Persian stew that has been enjoyed for centuries.
Flavor profiles:
Gheimeh is a savory and slightly sweet stew with a hint of tanginess from the lemon juice.
Serving suggestions:
Serve Gheimeh as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian
Taste: Savory, Tangy, Spicy, Aromatic, Herbaceous