SAEDNEWS: Gheymeh Stew is a classic Iranian dish made with meat, split peas, dried limes, and spices, enjoyed at gatherings, religious events, and special occasions.
According to Saed News’ Cooking Service, Gheymeh stew is one of Iran’s traditional and highly popular dishes, prepared with a variety of ingredients and recipes. This delicious stew is not only served at gatherings and parties but is also considered a special meal for religious occasions and important events, often distributed as a charitable offering among people.
Traditionally, Gheymeh stew is made with red meat, but those who avoid red meat can enjoy it with white meat, such as chicken, or even make it completely vegetarian, allowing everyone to savor it with family.
For a step-by-step guide on preparing traditional Gheymeh stew, keep reading.
Lamb meat
4 dried Omani limes
6–7 cups boiling water
2 cloves garlic, minced
1 cup partially cooked split peas
2 tablespoons tomato paste
1 large onion, chopped
Strongly brewed saffron
Salt, black pepper, turmeric
1 cinnamon stick
Dried powdered unripe grape (ghooreh) and dried lime powder
Oil, as needed
Pul Biber (red pepper flakes) and paprika
Ground rose petals
Lime flakes
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