Cooking with the flavor of the South / How to make delicious traditional Lori Gheimeh; its aroma will drive the whole neighborhood crazy!

According to the Saed News Cooking Service, Lori Gheimeh stew is one of the traditional and fragrant Iranian dishes that, unlike the famous Tehran Gheimeh, is made with a distinct flavor and unique ingredients in Fars Province, especially in the city of Lar. This stew represents the local cuisine of southern Iran.

Instructions for Lori Gheimeh Stew

Step 1:
To prepare the delicious Lori Gheimeh, start by placing the chickpeas in a suitable bowl. Wash them well to remove dust. Fill the bowl halfway with water and let the chickpeas soak for 24 hours.

Step 2:
To reduce chickpea indigestion, change the soaking water three times during these 24 hours. After soaking, cut the meat into cubes, peel and wash the onion.

Step 3:
Dice the onion finely. Place a suitable pot on medium heat, add some vegetable oil, then immediately add the chopped onions.

Step 4:
Sauté the onions until they become soft and translucent. Add the cubed meat and continue to sauté until the meat changes color. Meanwhile, wash the tomatoes and peel them.

Step 5:
Chop the tomatoes and add them to the pot with salt, black pepper, cinnamon powder, and turmeric. Sauté until the raw smell of the spices disappears. Wash the soaked chickpeas in a colander.

Step 6:
Add the chickpeas to the pot with the meat. Fill the pot halfway with water and reduce the heat to low. Let the meat and chickpeas cook in boiling water for about 3 hours until fully tender.

Step 7:
After 2 hours, wash the potatoes and place them in a pot. Add enough water to cover the potatoes, then place the pot over medium heat.

Step 8:
Allow the potatoes to cook in boiling water for 45 minutes until fully cooked and soft inside. Once cooked, remove from heat and peel the potatoes.

Step 9:
Let the potatoes cool, then cut them into the desired size and shape. During the last 20 minutes of cooking the stew, add the potatoes, dried lime powder, fresh lemon juice, and some sugar to the stew.

Step 10:
In a suitable pan, add some vegetable oil and place it over low heat. Add the tomato paste and sauté until its raw smell is gone and its color brightens.

Step 11:
Add the sautéed tomato paste to the Lori Gheimeh stew and mix well to blend the color. Let the stew simmer on low heat for 15 minutes until it thickens and the flavors meld.

Step 12:
Finally, after 10 minutes, add fresh lemon juice to the stew, mix, and after 5 minutes turn off the heat. Serve the Lori Gheimeh in a dish alongside saffron rice. Enjoy your meal!