Ingredients with Measurements:
- 1 lb. lamb or beef stew meat, cut into small pieces
- 1 cup yellow split peas
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 tbsp. tomato paste
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups water
- 1/4 cup vegetable oil
- 2 tbsp. dried lime powder (optional)
- 1/4 cup chopped fresh parsley (optional)
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. Add the onions and sauté until golden brown.
3. Add the garlic and sauté for another minute.
4. Add the meat and sauté until browned on all sides.
5. Add the tomato paste, turmeric, cinnamon, salt, and black pepper. Stir well.
6. Drain the split peas and add them to the pot. Stir well.
7. Add the water and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 1 hour.
9. If using dried lime powder, add it to the pot and stir well.
10. Simmer for another 30 minutes, or until the split peas are tender and the meat is cooked through.
11. If using parsley, sprinkle it over the top of the gheymeh before serving.
Time:
Preparation time: 2 hours (including soaking time for split peas)
Cooking time: 1 hour 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Fiber: 10g
Substitutions for ingredients:
- Beef can be substituted for lamb.
- Red lentils can be substituted for yellow split peas.
- Fresh lime juice can be substituted for dried lime powder.
Variations:
- Add diced potatoes to the pot along with the meat.
- Add chopped carrots and celery to the pot along with the onions.
- Use chicken instead of beef or lamb.
Tips and tricks:
- Soaking the split peas ahead of time will help them cook faster and more evenly.
- Browning the meat before adding the other ingredients will add flavor to the dish.
- Stir the gheymeh occasionally while it simmers to prevent it from sticking to the bottom of the pot.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the gheymeh in bowls with a spoon. Garnish with fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Basmati rice
- Naan bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Hummus and pita bread
- Yogurt with cucumber and mint
Troubleshooting advice:
- If the gheymeh is too thick, add more water.
- If the gheymeh is too thin, simmer it uncovered for a few more minutes to thicken it.
Food safety advice:
- Make sure the meat is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gheymeh is a traditional Persian stew that is typically made with lamb or beef, yellow split peas, and spices. It is a popular dish in Iran and is often served with rice.
Flavor profiles:
Savory, slightly sweet, and aromatic
Serving suggestions:
Serve the gheymeh in bowls with a spoon. Garnish with fresh parsley.
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Region: Iranian