Gheyme
Gheyme, a beloved Persian stew, is a comforting and aromatic dish that perfectly balances rich, tangy, and savory flavors. This traditional recipe combines tender stewed beef, earthy yellow split peas, and the zesty brightness of dried limes (limoo omani) for an authentic taste of Iranian cuisine. Infused with warm spices like turmeric and a hint of cinnamon, the stew simmers to perfection in a vibrant tomato-based sauce. Optional saffron adds an elegant touch, while crispy fried potato matchsticks provide a delightful crunch when used as a garnish. Serve this hearty and satisfying dish over fragrant steamed saffron rice to create a show-stopping meal that’s ideal for family dinners or special occasions. With its enticing aroma and exquisite depth of flavor, Gheyme is a must-try recipe for lovers of Middle Eastern cuisine. Perfect keywords: Persian stew, Gheyme recipe, Iranian cuisine, beef stew, yellow split peas, saffron rice.
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Recipe Information
Ingredients
- 500 grams Beef (stewing cuts, cubed)
- 1/2 cup Yellow split peas
- 1 large Onion (finely chopped)
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes (or pureed)
- 3 pieces Dried limes (limoo omani)
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Cinnamon powder
- 1 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 3 tablespoons Vegetable oil
- 4 cups Water
- 2 medium Potatoes (optional, cut into matchsticks and fried)
- 1/8 teaspoon Saffron (optional, brewed)
Instructions
Rinse the yellow split peas thoroughly and soak them in water for 20 minutes. Drain and set aside.
In a large pot over medium heat, add the vegetable oil. Sauté the chopped onion until golden and soft (about 5-7 minutes).
Add the turmeric powder to the onions and stir for 1 minute until fragrant.
Add the cubed beef to the pot and brown on all sides for about 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes to combine and enhance its flavor.
Add the diced tomatoes and cook for another 5 minutes, stirring occasionally.
Pierce the dried limes with a fork or knife and add them to the pot, along with the cinnamon powder, salt, and black pepper.
Pour in 4 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes or until the beef is tender.
Meanwhile, in a separate pot, cook the soaked and drained split peas in water until just tender (about 20 minutes). Drain and set aside.
Once the beef is tender, add the cooked split peas to the stew. Adjust the seasoning, adding more salt or pepper if needed. Simmer for an additional 20-30 minutes, uncovered, to allow the stew to thicken.
If using, brew the saffron in a small amount of hot water and add it to the stew during the last 10 minutes of cooking for extra aroma and flavor.
While the stew is simmering, prepare the fried matchstick potatoes if desired. Deep fry or shallow fry the potato sticks until golden and crispy, then drain on paper towels.
Serve the Gheyme stew hot over steamed saffron rice, topped with fried potatoes for garnish. Enjoy!
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 7.1 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
