SAEDNEWS: Qeema is among the most popular Iranian dishes, known for its rich and delicious flavor. It is typically served alongside rice, and “Khoresht Qeema” can be prepared in a variety of ways.
Gheimeh stew, like Ghormeh Sabzi, Zereshk Polo, and Fesenjan, is one of Iran’s classic and traditional dishes, often served at ceremonies and gatherings. To achieve a rich and flavorful Gheimeh, it’s important to pay attention to a few key points. By following these steps carefully, you can prepare a perfectly balanced stew, and these tips also work well for making Gheimeh for charity meals (Nazri), ensuring a truly delicious dish.
Ingredient | Quantity |
|---|---|
Stewing meat | 250 g |
Split peas | 250 g |
Tomato paste | 2 tbsp |
Onion | 1 large |
Cinnamon stick | 1 |
Green cardamom pods | 3 |
Rosewater | 1 tsp |
Oil | 2 tbsp |
Dried limes | 3–4 |
Salt, black pepper, turmeric | To taste |
Saffron, brewed | 1 tbsp |
Step 1: Prepare the dried limes
Start by removing the bitterness from the dried limes. Pierce them with a fork, then soak in boiling water until the bitterness is reduced.
Step 2: Prepare the onion
Peel and finely dice a large onion. If you prefer the onion to blend into the stew rather than be visible, grate it instead and sauté.
Step 3: Sauté the onion
Heat some oil in a pot and sauté the onion until soft and translucent.
Step 4: Brown the meat
Add the cleaned, cubed meat to the onions and sauté until the meat changes color slightly.
Step 5: Add turmeric
Sprinkle some turmeric over the meat and stir until evenly coated.
Step 6: Prepare the split peas
Soak the split peas for two hours, changing the water once during soaking. Drain and add to the meat, then sauté together.
Step 7: Add tomato paste
Add the tomato paste to the pot and sauté until fully mixed and slightly caramelized, giving the stew a rich color.
Step 8: Season with black pepper
Add black pepper and sauté briefly to blend the flavors.
Step 9: Add water
Pour in a suitable amount of lukewarm water, bring to a boil, then reduce the heat and let the stew simmer.
Step 10: Add dried limes
Add the prepared dried limes to the stew. You can also remove the pulp and add only the peel if preferred.
Step 11: Add saffron
Stir in brewed saffron, which enhances both color and aroma.
Step 12: Prepare cinnamon and cardamom infusion
Boil water with cinnamon and cardamom to release their fragrance and flavor.
Step 13: Add rosewater
Add rosewater to the stew according to your taste. It can be omitted if you prefer a less floral aroma.
Step 14: Add salt
Season the stew with salt to taste and stir well.
Step 15: Combine spices
Add the boiled cinnamon and cardamom mixture to the stew and mix.
Step 16: Prepare potatoes
Peel and cut potatoes, then fry them with a little oil, salt, and turmeric until golden. Add them to the stew just before serving.
Sauté the tomato paste just enough to remove raw flavor; overcooking can make the stew bitter.
If cinnamon and cardamom are unavailable, powdered versions can be used.
If the stew tastes bitter, adding fried potatoes can balance it.
More saffron will give a richer color and a more festive appearance.
Cooking in an enamel or copper pot enhances flavor.
Sautéing split peas with meat prevents them from breaking down.
Prefer using shoulder cut meat for best results.
Split peas can be pre-cooked and added later, but rinse them twice before adding.
Preparation time: ~30 minutes
Cooking and simmering time: ~3 hours
Serve Gheimeh for lunch or dinner, or as a pre-dawn meal (Sahari) during Ramadan.
Recipe quantities are suitable for 8 servings.
