SAEDNEWS: Gheimeh stew, like Ghormeh Sabzi, Zereshk Polo, and Fesenjan, is one of Iran’s traditional and longstanding dishes. It is commonly served at many ceremonies and gatherings. To make Gheimeh more flavorful and perfectly cooked, it’s important to pay attention to a few key points highlighted below.
According to SaedNews Cooking Service, Gheimeh stew, like Ghormeh Sabzi, Zereshk Polo, and Fesenjan, is one of the traditional and classic dishes of Iran. It is commonly served at most ceremonies and gatherings. To make Gheimeh more flavorful and well-cooked, it is important to pay attention to some key points. By following all these tips, you can achieve the best, rich flavor for your Gheimeh stew. These techniques can also be applied when making Gheimeh for charity dishes (Nazri), resulting in exceptionally delicious meals.
Ingredient | Amount |
|---|---|
Stewing meat | 250 g |
Split peas | 250 g |
Tomato paste | 2 tablespoons |
Onion | 1 large |
Cinnamon stick | 1 |
Green cardamom | 3 pods |
Rose water | 1 teaspoon |
Oil | 2 tablespoons |
Dried lime (Limoo Omani) | 3–4 |
Salt, black pepper, turmeric | As needed |
Saffron (brewed) | 1 tablespoon |
Step 1:
To prepare the stew, first remove the bitterness from the dried limes. Pierce each lime with a fork, then place the pierced limes in a bowl of boiling water to eliminate the bitterness.
Step 2:
Peel and wash a large onion, then dice it finely. If you prefer the onion to blend smoothly into the stew without being visible, you can grate it instead. This step depends on personal preference.
Step 3:
Place the diced onions in the stew pot with some oil and sauté until they become soft and light.
Step 4:
Add the cleaned and cubed meat to the sautéed onions and continue cooking until the meat changes color slightly.
Step 5:
Add a small amount of turmeric to the meat and sauté until the turmeric color is evenly distributed throughout the mixture.
Step 6:
Soak the split peas for two hours, changing the water once during this period. After two hours, drain the peas and add them to the meat, then sauté together.
Step 7:
Now add the tomato paste to the mixture. Sauté the paste with the ingredients until it combines thoroughly and the color of the paste becomes dominant.
