Saed News: The most authentic and newest recipe for making Arabic Gheimeh stew; a stew that not only has an attractive appearance but also brings an unforgettable taste to your table. So, join us to learn the special and unique method of preparing Arabic Gheimeh stew.
According to the Cooking Service of Saed News,
Arabic Gheimeh stew is one of the authentic and ancient dishes of the Middle East, rooted in the food culture of the Arab countries along the Persian Gulf. This delicious stew was historically served as a luxurious and expensive dish at important gatherings, and today it remains one of the most popular traditional Arabic stews.
Arabic Gheimeh was originally cooked with a simple combination of meat, legumes, and local spices. However, over time and under the influence of various regional cultures, it developed a unique flavor. Spices such as saffron, cinnamon, cardamom, and rose water play a key role in creating a distinctive and lasting aroma in this stew—scents that fill the home as soon as cooking begins.
Lamb or veal (preferably with a little fat): 500 grams
Split peas: 250 grams
Tomato paste: 2 to 3 tablespoons
Dried lime (limoo amani): 4 to 5 pieces
Medium onions: 2
Brewed saffron: 1 tablespoon
Rose water: 2 tablespoons
Cinnamon: half a teaspoon
Ground cardamom: quarter teaspoon
Salt, pepper, turmeric: as needed
Oil: as needed
Fried julienned potatoes: for garnish
Water: enough to cook
Sautéing onions and meat:
Dice the onions finely and sauté in a little oil until golden. Then add the chopped meat and sauté until the color changes. Add spices like turmeric, pepper, and cinnamon and mix well.
Adding split peas and tomato paste:
Add the soaked split peas to the pot and lightly sauté. Then add the tomato paste, sauté until its color brightens and the raw taste disappears.
Main cooking of the stew:
Add a few cups of boiling water and reduce the heat so the ingredients cook slowly. Cut the dried limes in half or pierce them, then add to the stew.
Adding final seasonings:
Once the meat and split peas are fully cooked, add brewed saffron, rose water, cardamom, and optionally a little sugar. Simmer gently until the stew thickens and oil separates.
Serving:
Serve Arabic Gheimeh stew with fried potatoes and saffron rice for a formal presentation and unforgettable taste.
Meat: Using fresh lamb enhances the flavor greatly.
Split peas: Soak overnight to reduce bloating and improve cooking.
Saffron: Use fresh, high-quality saffron for aroma and color.
Rose water and cardamom: These make the stew fragrant and unique; add them in the final stages.
Tomato paste: Always sauté separately in oil to remove rawness.
Cooking: Low heat and long cooking time are key to excellent flavor.
Feature | Arabic Gheimeh | Iranian Gheimeh |
|---|---|---|
Spices | Saffron, cinnamon, cardamom, rose water | Turmeric, pepper, dried lime |
Flavor | Formal, aromatic, layered | Simple and traditional |
Appearance | With fried potatoes and oil separation | Usually simpler, without rose water or cardamom |
Use in gatherings | Popular in formal parties | More common in family meals |
Arabic Gheimeh stew is a unique combination of taste, color, and aroma that, using authentic spices and traditional cooking techniques, secures its place on any dining table. It’s not just an everyday meal but a smart choice for special occasions where its beautiful appearance and luxurious flavor impress everyone.
If you want to add variety to your meals and try a formal dish that can be made at home, Arabic Gheimeh stew is a perfect choice. By following the tips mentioned, you can experience an authentic and unforgettable flavor that will be memorable for both family and guests.
So roll up your sleeves and cook this fragrant Arabic dish at home because cooking is an art — a journey through cultures with every spoonful!
