Ingredients with Measurements:
- 1 lb. stew meat, cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 1/2 tsp. cumin
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/2 cup split yellow peas
- 2 cups water
- 2 tbsp. tomato paste
- 2 tbsp. lemon juice
- 2 potatoes, peeled and cubed
- 2 tbsp. vegetable oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the stew meat to the pot and brown on all sides.
4. Add the turmeric, cinnamon, cumin, black pepper, and salt to the pot and stir to coat the meat.
5. Add the split yellow peas and water to the pot and bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1 hour.
7. After 1 hour, add the tomato paste and lemon juice to the pot and stir to combine.
8. Add the cubed potatoes to the pot and stir to coat in the sauce.
9. Cover the pot and simmer for an additional 30 minutes, or until the potatoes are tender.
10. Serve hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Stovetop: medium-high heat, then low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 400
- Total fat: 14g
- Total carbohydrates: 36g
- Protein: 32g
Substitutions for ingredients:
- Beef can be substituted with lamb or chicken.
- Split yellow peas can be substituted with red lentils.
- Tomato paste can be substituted with canned diced tomatoes.
Variations:
- Add diced carrots or bell peppers for extra flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a dollop of yogurt on top for a creamy finish.
Tips and tricks:
- Browning the meat before adding the spices will enhance the flavor.
- Soak the split yellow peas in water for a few hours before cooking to reduce the cooking time.
- Use a wooden spoon to stir the pot to prevent the meat from breaking apart.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with rice or bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water or broth to thin it out.
- If the meat is tough, simmer for longer until it becomes tender.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Gheimeh is a traditional Persian stew that is typically made with lamb or beef and split yellow peas.
Flavor profiles:
- Warm and savory with a hint of sweetness from the cinnamon.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Iranian