SaedNews: Gheimeh Stew, Like Ghormeh Sabzi, Zereshk Polo, and Fesenjan, is One of the Traditional and Classic Dishes of Iranians, Frequently Served at Ceremonies and Gatherings
According to the SaedNews cooking service, Gheimeh stew, much like other cherished Iranian dishes such as Ghormeh Sabzi, Zereshk Polo, and Fesenjan, holds a special place in our culinary heritage. It is often served at various ceremonies and gatherings. For a more delicious and well-cooked Gheimeh, it’s best to pay attention to some tips mentioned below. By following these guidelines while preparing Gheimeh stew, you can achieve the perfect taste and texture. These tips are also ideal for making Gheimeh as a Nazri (a dish prepared for religious offerings), ensuring exceptional results.
Ingredients for Gheimeh Stew
Ingredient | Quantity |
Stew meat (lamb or beef) | 250 grams |
Yellow split peas (Lapeh) | 250 grams |
Tomato paste | 2 tablespoons |
Onion | 1 large |
Cinnamon stick | 1 piece |
Green cardamom pods | 3 pods |
Rosewater | 1 teaspoon |
Cooking oil | 2 tablespoons |
Dried limes (Limoo Omani) | 3–4 pieces |
Salt, black pepper, turmeric | As needed |
Brewed saffron | 1 tablespoon |
Steps to Prepare Gheimeh Stew
Step 1: Prepare the Dried Limes
To reduce the bitterness of the dried limes, first, pierce them with a fork. Then, place the pierced limes in a bowl of boiling water to soak, allowing the bitterness to fade.
Step 2: Prepare the Onion
Wash and peel a large onion. Dice it finely into small cubes. If you prefer the onions not to be visible in the dish, you can grate them instead. This step is entirely optional and depends on your preference.
Step 3: Sauté the Onions
In a pot suitable for making stew, add the diced onions and some oil. Sauté the onions over medium heat until they become soft and translucent.
Step 4
Add the meat that you’ve already cleaned and cut into stew-sized pieces to the sautéed onions. Sauté the meat until its color changes slightly.
Step 5
Add a little turmeric to the meat mixture and stir well. Sauté until the turmeric’s yellow color is fully absorbed by the ingredients.
Step 6
Soak the yellow split peas (lapeh) for two hours beforehand, changing the water once during this time. After two hours, drain the split peas and add them to the meat mixture. Sauté the split peas along with the other ingredients.
Step 7
Now, it’s time to add the tomato paste. Stir the tomato paste into the mixture and sauté until it combines well with the other ingredients and is slightly fried, giving the dish a rich tomato color.
