Ingredients with Measurements:
- 1 pound of beef or lamb stew meat, cut into small pieces
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of turmeric
- 1 teaspoon of cinnamon
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of ground saffron
- 1/2 cup of split peas
- 1/4 cup of tomato paste
- 4 cups of water
- 2 tablespoons of vegetable oil
- 1 tablespoon of lemon juice
- 1 tablespoon of sugar
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the split peas and soak them in water for at least 2 hours.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onions and sauté until they are golden brown.
4. Add the minced garlic and sauté for another minute.
5. Add the meat and sauté until it is browned on all sides.
6. Add the turmeric, cinnamon, salt, and black pepper to the pot and stir well.
7. Drain the split peas and add them to the pot.
8. Add the tomato paste and stir well.
9. Add the water and bring the mixture to a boil.
10. Reduce the heat to low, cover the pot, and simmer for 2 hours, stirring occasionally.
11. Add the ground saffron, lemon juice, and sugar to the pot and stir well.
12. Simmer for another 30 minutes, or until the meat is tender and the split peas are cooked through.
- Time:
Preparation time: 2 hours and 15 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 436
- Fat: 18g
- Carbohydrates: 33g
- Protein: 36g
- Fiber: 9g
Substitutions for ingredients:
- You can use chicken or turkey instead of beef or lamb.
- You can use red lentils instead of split peas.
- You can use honey instead of sugar.
Variations:
- You can add diced potatoes or carrots to the pot for extra flavor and nutrition.
- You can add dried lime powder (limoo amani) for a tangy flavor.
- You can garnish the dish with fried onions or chopped fresh herbs.
Tips and tricks:
- Soaking the split peas beforehand will help them cook faster and more evenly.
- Browning the meat before adding the other ingredients will give the dish a richer flavor.
- Stirring the pot occasionally will prevent the ingredients from sticking to the bottom.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the gheimeh with split peas in a large bowl or individual bowls.
- Garnish with fried onions or chopped fresh herbs.
Garnishes:
- Fried onions
- Chopped fresh herbs (parsley, cilantro, mint)
Pairings:
- Serve with basmati rice or bread.
Suggested side dishes:
- Salad Shirazi (cucumber, tomato, and onion salad)
- Mast-o-Khiar (yogurt and cucumber dip)
Troubleshooting advice:
- If the dish is too thick, add more water to the pot.
- If the dish is too thin, simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure the meat is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Gheimeh with split peas is a traditional Persian dish that has been enjoyed for centuries.
Flavor profiles:
- Savory, slightly sweet, and aromatic.
Serving suggestions:
- Serve the gheimeh with split peas as a main course for lunch or dinner.
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Region: Iranian