Gheimeh, a comforting and hearty yellow split pea stew, is a cherished dish in Persian cuisine. This flavorful stew, simmered to perfection with tender lamb or beef, aromatic spices, tangy tomatoes, and dried lime, offers a delightful symphony of tastes and textures. Typically served over rice, Gheimeh is a perfect meal for family gatherings or a cozy dinner, bringing warmth and satisfaction with every bite.
Preparation and Cooking Times
- Preparation Time: 15 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
Servings and Serving Size
- Servings: 6
- Serving Size: 1 cup
Nutritional Information (per serving)
- Calories: 300 kcal
- Protein: 20g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 8g
- Sodium: 600mg
Ingredients
- 500g lamb or beef, cut into small cubes (about 1 lb)
- 1 cup yellow split peas (200g)
- 1 large onion, finely chopped (150g)
- 3 cloves garlic, minced
- 3 medium tomatoes, peeled and chopped (300g)
- 2 tablespoons tomato paste (30g)
- 2 dried limes (limoo amani), pierced
- 1 teaspoon turmeric powder (5g)
- 1 teaspoon ground cinnamon (5g)
- 1 teaspoon ground black pepper (5g)
- Salt to taste
- 3 tablespoons vegetable oil (45ml)
- 4 cups water or beef broth (1 liter)
- 1 large potato, peeled and cut into thin strips (optional, for garnish)
- Fresh parsley or cilantro for garnish (optional)
Method of Preparation
- Prepare the Meat: Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onion and cook until golden brown. Add the minced garlic and cook for another 2-3 minutes until fragrant.
- Brown the Meat: Add the lamb or beef cubes to the pot and cook until browned on all sides.
- Add Spices and Tomato Paste: Stir in the turmeric, ground cinnamon, and black pepper. Add the tomato paste and cook for a few minutes to develop the flavor.
- Simmer the Stew: Add the chopped tomatoes, yellow split peas, dried limes, and water or beef broth. Bring to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the meat and split peas are tender. Stir occasionally and add more water if needed.
- Prepare the Potato Garnish: If using potatoes, heat the remaining tablespoon of vegetable oil in a frying pan over medium heat. Fry the potato strips until golden and crispy. Drain on paper towels and set aside.
- Season and Serve: Taste the stew and adjust the seasoning with salt. Remove the dried limes before serving. Serve the Gheimeh hot, garnished with fresh parsley or cilantro and the crispy potato strips on top if desired. Enjoy with a side of fluffy rice.
Tips for Culinary Success
- Pierce the dried limes with a fork to release their flavor into the stew.
- For a vegetarian version, omit the meat and use vegetable broth instead.
- Let the stew simmer slowly to allow the flavors to meld together beautifully.
Frequently Asked Questions (FAQs)
Q: Can I use canned tomatoes instead of fresh ones?
- A: Yes, you can use canned tomatoes. Substitute 3 fresh tomatoes with a 400g can of diced tomatoes.
Q: What can I serve with Gheimeh?
- A: Gheimeh is traditionally served over saffron-infused rice, but it also pairs well with flatbread or a simple salad.
Q: How can I store leftovers?
- A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Gheimeh is a heartwarming stew that brings the rich flavors of Persian cuisine to your table. Perfect for a family meal or a special occasion, this yellow split pea stew with its tender meat and aromatic spices will become a cherished dish in your home. Serve it with rice and enjoy the delicious symphony of flavors. Happy cooking!