Ingredients with Measurements:
- 1 pound stew meat, cut into small pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup split red lentils
- 2 tablespoons tomato paste
- 4 cups water
- 2 tablespoons vegetable oil
- 1/4 cup dried lime powder (limoo amani)
- 1/4 cup fried onions (optional)
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the chopped onion and sauté until golden brown.
2. Add the minced garlic, turmeric, cinnamon, black pepper, and salt to the pot. Stir well and cook for 1-2 minutes until fragrant.
3. Add the stew meat to the pot and brown on all sides.
4. Add the split red lentils, tomato paste, and water to the pot. Stir well and bring to a boil.
5. Reduce the heat to low, cover the pot with a lid, and simmer for 1-2 hours until the meat is tender and the lentils are cooked.
6. Add the dried lime powder to the pot and stir well. Cook for an additional 10-15 minutes.
7. Serve hot with fried onions on top, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Protein: 25g
Carbohydrates: 35g
Fiber: 10g
Sugar: 4g
Sodium: 350mg
Substitutions for ingredients:
- Beef can be substituted with lamb or chicken
- Split red lentils can be substituted with yellow or green lentils
- Dried lime powder can be substituted with fresh lime juice or lemon juice
Variations:
- Add chopped potatoes or carrots to the pot for extra vegetables
- Use canned chickpeas instead of lentils for a different texture
- Add a pinch of saffron for extra flavor and color
Tips and tricks:
- Browning the meat before adding the lentils and water will give the dish more depth of flavor.
- Soak the dried lime powder in hot water for 10-15 minutes before adding it to the pot to soften it.
- Stir the pot occasionally while simmering to prevent the lentils from sticking to the bottom.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a deep bowl with a sprinkle of fried onions on top.
Garnishes:
Fried onions, chopped parsley, or chopped cilantro
Pairings:
- Serve with basmati rice or Iranian-style rice.
- Serve with flatbread or pita bread.
Suggested side dishes:
- Salad Shirazi (Persian cucumber and tomato salad)
- Mast-o-Khiar (Persian yogurt and cucumber dip)
Troubleshooting advice:
- If the lentils are not cooked through after simmering for 2 hours, add more water and continue cooking until tender.
- If the dish is too thick, add more water to thin it out.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Refrigerate leftovers promptly to prevent bacterial growth.
Food history:
Gheimeh is a traditional Persian stew that is typically made with meat, split peas, and dried limes. Lentils are a popular alternative to split peas in some regions of Iran.
Flavor profiles:
Gheimeh with lentils has a savory, slightly tangy flavor from the dried limes and a warm, aromatic flavor from the spices.
Serving suggestions:
Serve hot with rice and a side salad for a complete meal.
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