SAEDNEWS: Have you watched a video on how to cook Gheimeh Nokhod, a traditional local dish from Yazd, at home? Join us at SaedNews for quick and easy recipes!
According to the Family Magazine service of SaedNews, cooking is both a skill and a technology for preparing food. A person who cooks is called a chef. While cooking is a daily activity essential for providing energy and satisfying hunger, it is also considered an art. Mastery of cooking involves knowledge of ingredients, flavoring techniques (such as marination), baking, sauces, and more—each requiring the creativity and skill of an experienced chef.
Cooking and food are integral parts of every culture. Even in large countries like Iran, each ethnic group has its own distinct culinary traditions. Some cooking styles are deeply rooted in cultural history, and even in warfare. For example, according to historical records, pizza was prepared during the wars between Iran and Greece by placing available ingredients and local cheese on the warriors’ shields.
Meat: 400g lamb or beef, cut into small cubes
Chickpeas: 1 cup, soaked overnight
Onion: 1 large, finely chopped
Tomato paste: 2 tablespoons
Dried lime (limoo amani): 2–3, pierced with a fork
Turmeric powder: 1 teaspoon
Cinnamon: ½ teaspoon (optional, for aroma)
Salt and black pepper: to taste
Vegetable oil or ghee: 3 tablespoons
Sugar: ½ teaspoon (optional, balances acidity)
Water or stock: 4 cups
Optional garnish: Fried potatoes or Persian saffron
Drain the soaked chickpeas and rinse well.
Chop the onion finely.
Cut the meat into bite-sized cubes.
Heat oil in a large pot over medium heat.
Add the onions and sauté until golden brown.
Stir in the turmeric and cinnamon, then add the meat. Cook until browned on all sides.
Mix in the tomato paste and cook for 2–3 minutes to remove raw flavor.
Add the pierced dried limes, salt, and pepper.
Pour in water or stock and bring to a boil.
Reduce heat to low, cover, and simmer for 1.5–2 hours.
Halfway through, add the soaked chickpeas. Stir occasionally to prevent sticking.
Taste and add sugar, salt, or pepper as needed.
For a thicker stew, uncover in the last 20 minutes to reduce the liquid.
Traditionally, Gheymeh Nokhod is served with steamed saffron rice.
Garnish with fried potatoes or a sprinkle of saffron for an authentic Yazdi touch.
Gheymeh Nokhod is more than just a stew—it’s a reflection of Yazd’s heritage. The dish combines simplicity with layers of flavor, showing how local ingredients like dried lime and chickpeas can create a comforting yet distinctive taste. Traditionally, families prepare this dish during gatherings or festive occasions, and it is often accompanied by stories, tea, and sweet pastries native to Yazd.
