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Prep time
20 minutes
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Cook time
2 hours 30 minutes
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Serves
4-6 people
Author Notes
Gheimeh is a classic Persian stew featuring tender chunks of meat, yellow split peas, tomato sauce, and dried limes, traditionally topped with crispy potato sticks. Rich, hearty, and full of depth, it’s a comfort dish often served at gatherings and religious events. Gheimeh is best enjoyed over fluffy Persian rice (Chelow), offering a perfect balance of tangy, savory, and umami flavors. —Samaneh
Ingredients
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400-500 grams
Lamb or beef (stew cuts) cubed
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1 cup
Yellow split peas(((rinsed and soaked for 1 hour)
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1 piece
Onion (large) finely chopped
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2 teaspoons
Tomato paste
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2-3 pieces
Dried limes (limoo amani)
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2 pieces
Potatoes medium, cut into thin sticks or small fries (for topping)
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1 teaspoon
Turmeric powder
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Salt: to taste
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1/2 teaspoon
Black pepper
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1/4 teaspoon
Ground cinnamon (optional)
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1/4 cup
Cooking oil
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3-4 cups
Water (enough to cover ingredients)
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1 teaspoon
Lemon juice or verjuice (optional) for added tang
Directions
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Sauté onion and meat: In a large pot, heat 2 tbsp oil. Sauté chopped onion until golden. Add turmeric and stir. Add meat and brown on all sides.
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Add tomato paste: Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly.
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Add water: Pour in water to cover the meat. Bring to a boil, reduce heat, and let simmer.
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Add dried limes and split peas: After 30 minutes, add pierced dried limes and soaked split peas.
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Simmer: Let it cook gently for 1.5 to 2 hours until meat and peas are tender. Stir occasionally.
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Season: Add salt, pepper, and cinnamon (if using). Adjust with lemon juice if desired.
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Fry potatoes: While the stew simmers, fry the potato sticks in oil until golden and crisp. Drain on paper towel.
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Finish and serve: When the stew thickens and flavors are well combined, serve hot over Persian rice and top generously with the crispy fries.
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