Saed News: Royal Gheimeh Stew is a very delicious and ceremonial variation of the traditional Gheimeh that requires following some special tips and techniques.
According to the Culinary Service of Saed News, Gheimeh Stew is one of the most popular and traditional Iranian stews that has always held a special place on Iranian tablesβespecially during gatherings, ceremonies, religious events, and mourning assemblies. This classic dish, whose origins trace back to the Sassanid era, is highly favored among fans of Persian cuisine and is a staple in many households, especially among homemakers. Youβve probably heard of or experienced the unforgettable taste of Gheimeh served at certain restaurants or religious gatheringsβa taste thatβs hard to find elsewhere.
βRoyal Gheimeh Stewβ is a special cooking method for this traditional dish that results in a flavor remarkably similar to the famous Nazri (charitable) Gheimeh. This method requires some particular techniques. If you're looking to prepare an aromatic, delicious, and ceremonial Gheimeh, follow along for the recipe below.
Split peas: 2 tablespoons per person
Stewing meat: 300 grams
Large onion: 1
Tomato paste: 1 heaping tablespoon
Pomegranate paste: 1 heaping tablespoon
Salt, black pepper, ground dried verjuice, turmeric: as needed
Cinnamon stick: 1
Dried limes (limoo amani): 3
Oil: as needed
Fried potatoes: as needed
SautΓ©ing the onion and meat
Finely chop the onion and place it in a suitable pot with a little oil over medium heat until soft and golden. Add turmeric, wait about 30 seconds, then add the stewing meat. SautΓ© the meat with the onions for a couple of minutes. Now, drop in the cinnamon stick and add one cup of boiling water. Cover the pot and let the meat cook on low heat.
Cooking the split peas
While the meat is cooking, cook the pre-soaked split peas separately in water with a little salt until tender. In a separate pan, heat some oil, then add the tomato paste and pomegranate paste. SautΓ© for about 1 minute to remove the raw taste.
Combining the ingredients
Add salt, ground verjuice, black pepper, and turmeric to the sautΓ©ed paste. Stir and turn off the heat. Once the meat is cooked, add the sautΓ©ed paste and the half-cooked split peas to the pot. Then, drop in the dried limes. If the stew looks too thick at this stage, add a bit more boiling water. Cover and let it simmer on low heat until it thickens and the flavors meld.
Serving
Once the stew is well cooked and thickened, serve it in a dish. Top or garnish it with fried potatoes and serve alongside saffron rice (kateh). Enjoy!
Pre-cook split peas separately: Always half-cook split peas in a separate pot. Boil them for 15 minutes, then drain and rinse them to remove foam and odor. Later, sautΓ© them briefly with the meat and onions in the stew to eliminate their smell and prevent them from becoming mushy.
Avoid ground cinnamon: Do not use powdered cinnamon as it darkens the stew. For the flavor, add large pieces of cinnamon stick during the sautΓ©ing stage, and remember to remove them before the final serving.
Use dried lime instead of lemon juice: Dried limes give the best flavor. Soak them in warm water for an hour to reduce bitterness, and score them with a knife before adding to the stew.
Do not add paste directly to the stew: Always sautΓ© tomato paste and pomegranate paste in oil before adding. This enhances the flavor and prevents bitterness. Be cautious not to overcook the paste as it can burn and taste bitter.
