Qa'Meh
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Author Notes: Qa'Meh is a Persian Stew that is usually served at large gatherings, It's made with ground meat, I use beef, yellow split peas and potato and it is served over rice. To serve 6 people generously you only need 1 lb of ground meat you are basically stretching the meat by adding the split pea's and potato. It's very filling and when served with rice you have a hearty meal that costs very little to make. It is gently spiced with a little cinnamon and if you happen to have in your pantry some sumac. - sdebrango
Serves 4-6 (depends on serving size)
- 1 pound lean ground beef
- 1 onion chopped
- 4.5 ounces tomato paste or approx 3/4 of a 6 oz can
- 1/2 teaspoon turmeric
- pinch of cinnamon
- 3 1/2 - 4 cups water
- 1/3 cup yellow split peas, washed and sorted
- 1/4 cup lemon juice
- salt and pepper to taste
- pinch of sumac (Optional)
- 2 medium size potatoes peeled and cut into bite size pieces
- Pre-heat oven to 425, spread potatoes on parchment lined sheet pan, drizzle with olive oil, salt and pepper. Roast in the oven for approximately 30-45 minutes stirring frequently so that potatoes are browned on all sides. Remove from oven and set aside.
- In small saucepan bring some water to a boil, add the split peas and boil for 15 minutes, you are par cooking them so they will soften a little..Drain, rinse and set aside.
- In large deep skillet saute the onion in some olive oil until its translucent and soft, add the ground meat and turmeric and cook just until the meat is cooked and not red. Add the tomato paste, stir until its mixed with the meat and cook for a few minutes, to lightly caramelize the meat and tomatoe paste, add the water, split peas, cinnamon, salt and pepper and the lemon juice. Cover with lid slightly ajar and simmer for about 1 hour on medium heat the sauce will be thick and most of the liquid will have evaporated. Stir frequently and add more water if you see that too much of the liquid has evaporated. When the stew is done add the roasted potatoes, stir to combine and simmer for 5 minutes just to heat the potato through add the optional pinch of sumac . Serve immediately with rice.
- This recipe was entered in the contest for Your Best Cheap Feast
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2 months ago EmilyC
Wow -- this looks really delicious...definitely something I want to try! I think my kids would like it too...seems doable for a weeknight which is always a huge plus.
2 months ago sdebrango
Suzanne is a trusted source on General Cooking.
Thanks Emily, this dish is easy and would definitely be good for a weeknight, you could even make it in the slow cooker adding the potatoes at the end.
2 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Oh, this looks so good. Thinking about taking a left turn with this one, making it vegan with bulghur instead of meat, and tinkering to boost the umami. Stay tuned . . . . ;o)
2 months ago sdebrango
Suzanne is a trusted source on General Cooking.
I like the way that sounds AJ, yes please let me know and thanks so much.
2 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Love that you roast the potatoes! Thinking about perhaps pan-roasting the bulghur and then adding the tomato paste and roasting it, too . . . . and then brightening it up with some parsley + perhaps a touch of mint at the very end. Also, I don't care much for yellow split peas, so I'll use split moong dal. So looking forward to playing with this one, sdb! ;o)
2 months ago sdebrango
Suzanne is a trusted source on General Cooking.
I think adding parsley and mint would be great, and pan roasting the bulghur is perfect. I can't wait to see what you do with it. I caramelize the tomato paste a bit and thank you for mentioning that as I should have said that in step 3, when you add the tomato paste to the meat you let it cook for a short time slightly caramelizing it. I am not partial to yellow split peas either but they work in this recipe and I don't mind them but the moong dal sound delicious. I can't wait to see how you veganize this dish.
2 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, sdb! I'm constantly on the prowl for great dishes to veganize. This one looks like a real keeper. (Plus, it's essentially a pantry dinner, as I have everything on hand!!) Cheers. ;o)
2 months ago sdebrango
Suzanne is a trusted source on General Cooking.
:o)
3 months ago creamtea
I love Persian stews. This looks really good.
3 months ago sdebrango
Suzanne is a trusted source on General Cooking.
Thanks so much creamtea, me too!
3 months ago healthierkitchen
I will have to try this; really different and, I bet, delicious!
3 months ago sdebrango
Suzanne is a trusted source on General Cooking.
Thank you so much, it is different and honestly it's really good. Very simple food but the combination of ingredients goes so well together. I love Persian food.
3 months ago healthierkitchen
I don't have much experience with Persian food, but I like all these ingredients and the combination sounds great.
3 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Yummy! This sounds like perfect wintry comfort food.
3 months ago sdebrango
Suzanne is a trusted source on General Cooking.
Thank you, it is really good, this is the dish I made most often when company came, it's easy and budget conscience. It really tastes good too.
3 months ago foxeslovelemons
Oh, this looks so good. Do you think lentils work work in place of the split peas?
3 months ago sdebrango
Suzanne is a trusted source on General Cooking.
I have never used brown lentils but I think they would work fine. Thank you!