Ingredients with Measurements:
- 1 pound beef stew meat, cubed
- 1 cup yellow split peas
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups water
- 1/4 cup dried lime powder (limoo amani)
- 1/4 cup vegetable oil
Special equipment needed:
- Pressure cooker or large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the yellow split peas and soak them in water for at least 1 hour.
2. In a pressure cooker or large pot, heat the vegetable oil over medium-high heat.
3. Add the chopped onion and sauté until golden brown.
4. Add the minced garlic and sauté for another minute.
5. Add the cubed beef stew meat and sauté until browned on all sides.
6. Add the tomato paste, turmeric, cinnamon, cumin, salt, and black pepper. Mix well.
7. Drain the soaked yellow split peas and add them to the pot.
8. Pour in 3 cups of water and mix well.
9. Add the dried lime powder and mix well.
10. If using a pressure cooker, close the lid and cook on high pressure for 30 minutes. If using a pot, cover and simmer for 2-3 hours, or until the meat and split peas are tender.
11. Once the cooking time is up, open the pressure cooker or pot and mix well.
12. Serve hot with rice.
Time:
Preparation time: 1 hour (including soaking time for split peas)
Cooking time: 30 minutes (pressure cooker) or 2-3 hours (pot)
Temperature:
Medium-high heat for sautéing, high pressure for pressure cooker, low heat for simmering in pot.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 35g
Protein: 35g
Fiber: 10g
Sodium: 600mg
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb stew meat or chicken thighs.
- Yellow split peas can be substituted with red lentils.
- Dried lime powder can be substituted with fresh lime juice.
Variations:
- Add chopped fresh herbs such as parsley or cilantro for extra flavor.
- Add diced potatoes or carrots for a heartier stew.
- Use a slow cooker instead of a pressure cooker or pot for a hands-off cooking experience.
Tips and tricks:
- Soaking the yellow split peas beforehand helps them cook faster and more evenly.
- Browning the meat before adding the other ingredients adds depth of flavor to the stew.
- Adjust the amount of water depending on how thick or thin you like your stew.
Storage instructions:
Store leftover Ghormeh Gheimeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Ghormeh Gheimeh in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve Ghormeh Gheimeh in a deep bowl with a scoop of rice in the center. Garnish with fresh herbs and a lime wedge.
Garnishes:
Fresh herbs such as parsley or cilantro, lime wedges.
Pairings:
Ghormeh Gheimeh pairs well with white rice and a side of cucumber and tomato salad.
Suggested side dishes:
Cucumber and tomato salad, Persian-style pickles.
Troubleshooting advice:
- If the stew is too thick, add more water until it reaches your desired consistency.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the meat and split peas thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ghormeh Gheimeh is a traditional Persian stew that dates back to ancient times. It is a popular dish in Iran and is often served during special occasions and holidays.
Flavor profiles:
Ghormeh Gheimeh is a savory and slightly tangy stew with hints of cinnamon and cumin.
Serving suggestions:
Serve Ghormeh Gheimeh with a side of white rice and a fresh 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