Iraqi Style Qeema Timman Ou Qeema
Dive into the heart of Middle Eastern comfort food with this delectable recipe for Iraqi Style Qeema Timman Ou Qeema. This dish combines tender ground lamb or beef with aromatic spices like cinnamon and turmeric, then simmers them to perfection with hearty yellow split peas and a rich tomato base. Paired with fragrant, buttery basmati rice steamed to fluffy perfection, this traditional Iraqi meal strikes the perfect balance of savory, earthy, and subtly spiced flavors. It's an ideal option for family dinners or special gatherings, offering a taste of authentic Iraqi cuisine in your own kitchen. Serve it warm and let the comforting aromas transport you to the bustling streets of Baghdad. Keywords: Iraqi Qeema recipe, traditional Middle Eastern food, basmati rice dishes, split pea stew, ground lamb recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground lamb or beef
- 1 large Yellow onion
- 3 pieces Garlic cloves
- 1/2 cup Dried yellow split peas
- 3 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 2 tablespoons Vegetable oil
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Ground black pepper
- 1/2 teaspoon Ground turmeric
- 1 teaspoon Salt
- 3 cups Warm water or beef broth
- 2 cups Basmati rice
- 2 tablespoons Butter
- 1 teaspoon Salt (for rice)
- 3 pieces Cardamom pods (optional)
Instructions
Rinse the yellow split peas under cold water and soak them in warm water for about 30 minutes.
Finely dice the onion and mince the garlic cloves. Set aside.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground meat. Cook, stirring occasionally, until the meat is browned and no longer pink.
Mix in the tomato paste, canned diced tomatoes, ground cinnamon, black pepper, turmeric, and salt. Stir well to combine.
Drain the soaked yellow split peas and add them to the pot. Pour in 3 cups of warm water or beef broth. Stir to combine.
Reduce the heat to low, cover the pot, and let the mixture simmer for 60-75 minutes, stirring occasionally. If the stew thickens too much, add a little more warm water to keep it saucy.
While the Qeema simmers, prepare the rice (Timman). Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 20 minutes, then drain.
In a large saucepan, bring 4 cups of water to a boil. Add the soaked, drained rice along with 1 teaspoon of salt and the optional cardamom pods.
Cook the rice for about 8-10 minutes, or until it is slightly tender but not fully cooked. Drain the rice in a fine-mesh strainer.
In the same saucepan, melt 2 tablespoons of butter over low heat. Add the parboiled rice and cover the pot with a tight-fitting lid. Steam the rice over very low heat for 20 minutes until fully cooked and fluffy.
To serve, plate the steamed rice and ladle the Qeema generously over the top. Serve warm and enjoy!
Nutrition Facts
Calories |
2816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 5650 mg | 246% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 32.6 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 355 mg | 27% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3962 mg | 84% | |
*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.
