Sheet Pan


February 25, 2013
2 Ratings
  • Serves 4-6 (Depends on serving size)
Author Notes

Gheimeh 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

What You'll Need
  • 1 pound lean ground beef or lamb
  • 1 onion chopped
  • 4.5 ounces tomato paste or approx 3/4 of a 6 oz can
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon or a 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
  • sprinkle of sumac (Optional)
  • 2 medium size potatoes peeled and cut into bite size pieces
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Hamed Safari
    Hamed Safari
  • EmilyC
  • AntoniaJames
  • creamtea
  • healthierkitchen
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

13 Reviews

Hamed S. January 1, 2021
Hi Homa,
I truly love your recipes and I always use them
I live in the united states but unfortunately, Persian ingredient shopping is actually troubled there.
I some times use UNIQOP for buying my needed ingredients
I have a question about the Gheime ingredient
Can I use Golab and sugar in it?
sdebrango January 2, 2021
Thank you very much for the resource for Persian food items! Good to know. This is a savory dish I don’t think golab or sugar would be good in it.
Tfe August 30, 2015
Local restaurant with staff from neck of the woods where this dish is from uses lintels over peas.
Jerome H. December 11, 2013
Just made it, luckily I had all the ingredients on hand. Wanted a dish to use my turmeric. Great cold weather meal. Thanks for it!!!! I actually used lentil instead of yellow peas since i raided my pantry and thats all I had. still turned out fantastic. :)
EmilyC March 9, 2013
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.
AntoniaJames March 8, 2013
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)
AntoniaJames March 8, 2013
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)
AntoniaJames March 8, 2013
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)
creamtea February 26, 2013
I love Persian stews. This looks really good.
healthierkitchen February 26, 2013
I will have to try this; really different and, I bet, delicious!
healthierkitchen February 26, 2013
I don't have much experience with Persian food, but I like all these ingredients and the combination sounds great.
hardlikearmour February 26, 2013
Yummy! This sounds like perfect wintry comfort food.
foxeslovelemons February 25, 2013
Oh, this looks so good. Do you think lentils work work in place of the split peas?