Ingredients with Measurements:
- 1 pound lamb stew meat, cut into small pieces
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tomato paste
- 1/4 cup split yellow peas
- 4 cups water
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1/4 teaspoon saffron threads
- 1/4 cup hot water
- 2 potatoes, peeled and cut into small pieces
- 1 eggplant, peeled and cut into small pieces
Special equipment needed:
- Large pot with lid
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onions and garlic and cook until softened, about 5 minutes.
4. Add the turmeric, cinnamon, salt, and black pepper and stir to combine.
5. Add the tomato paste and stir to coat the meat and vegetables.
6. Add the split yellow peas and water and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 1 hour.
8. In a mortar and pestle, grind the saffron threads into a powder.
9. In a small bowl, mix the saffron powder with the hot water and set aside.
10. After 1 hour of simmering, add the potatoes, eggplant, lemon juice, sugar, and saffron water to the pot.
11. Cover the pot and simmer for an additional 30 minutes, or until the vegetables are tender.
12. Taste and adjust seasoning as needed.
13. Serve hot with rice or bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 32g
- Protein: 25g
- Fiber: 7g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Split yellow peas can be substituted with red lentils.
- Potatoes and eggplant can be substituted with other vegetables such as carrots, zucchini, or butternut squash.
Variations:
- Add diced tomatoes for a more tomato-based stew.
- Add dried lime powder for a tangy flavor.
- Add dried mint for a refreshing taste.
Tips and tricks:
- Browning the meat before adding the onions and garlic adds flavor to the stew.
- Soak the split yellow peas in water for a few hours before cooking to reduce cooking time.
- Grind the saffron threads into a powder for better flavor distribution.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in a large bowl with rice or bread on the side.
- Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
- Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with rice or bread.
Suggested side dishes:
- Salad with cucumbers, tomatoes, and onions.
- Yogurt with cucumber and mint.
Troubleshooting advice:
- If the stew is too thick, add more water.
- If the stew is too thin, simmer uncovered for a few minutes to thicken.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
- Gheimeh is a traditional Persian stew that is typically made with lamb or beef and split yellow peas.
Flavor profiles:
- Savory, slightly sweet, and aromatic.
Serving suggestions:
- Serve hot with rice or bread.
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Region: Iranian