Khoresht Gheymeh for Two

Tags

Khoresht Gheymeh for Two, persian food, Persian food recipes, Persian lime, split peas and beef stew, Yellow split peas

In this stew, meat and yellow split-peas are cooked in a delicious sauce of caramelized onions, spices and tomato paste then topped with fries and served over fragrant basmati rice.

Khoresht Gheymeh for Two (Yellow Split Pea Stew)

Prep time: 15 min
Cook time: 1 hour 30 min
Ready in: 1 hour and 45 min
Yields: 2 Servings

INGREDIENTS

1 small onion chopped, about ¾ cup
3 tablespoons oil
½ pound beef (cross rib roast) cut into ½-inch cubes, about 2 cups chopped
1 tablespoon tomato paste
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon turmeric
3 Persian dried limes pierced with fork
2 cups water
¼ cup yellow split-peas, picked over, rinsed and drained
1 cup water
¼ cup oil for frying the potatoes
1 medium potato peeled and cut into matchsticks

INSTRUCTIONS

In a non-stick medium-sized pan, fry the onions on medium-high heat until lightly golden, about 5 minutes. Add meat and increase the heat to high. Fry until all the juices are gone, about 5 minutes. Add turmeric, salt, pepper and tomato paste to the pan. Stir and fry until the tomato paste is fried in oil and changes the color of oil, about 5 minutes. This step develops a rich color and a flavorful sauce. Add 2 cups hot water and dried limes. Cover and lower heat to medium low. Cook for 40 minutes (step-by-step photos).

While the meat is cooking, bring split peas and 1 cup of water to a boil in a small pan. Lower heat to medium low and cook for 15 minutes or until the peas are tender. Drain and set aside.

When the meat is fork tender, add the split peas and saffron, Cook for 30 minutes. Taste and adjust the seasoning.

Heat ¼ cup oil in a large frying pan. Fry the potatoes until golden. Serve the stew over a bed of aromatic basmati rice topped with fries.

Khoresht Gheymeh (Yellow Split Peas Stew)

Tags

basmati rice, gheymeh polo, Persian food recipes, Persian recipes, Yellow split peas

Khoresht gheymeh is a delicious Persian stew made of diced meat, yellow split peas, saffron, tomato paste and sun dried lime. The stew is garnished with fries and served on a bed of fragrant basmati rice. The sun dried lime, called limoo amani in Farsi, gives this dish its distinct citrusy and earthy flavor that is so authentic of Persian food.

If you layer this khoresht gheymeh with rice, without the fries of course, you will end up with a rice dish called gheymeh polo. Simply mixing the two while you’re eating it may seem like the same thing :), but when the half-cooked rice finishes cooking with the stew, it absorbs all the yummy flavors. To make gheymeh polo, cook the stew as directed below using less water. Once it’s cooked, use my polo recipe. After straining the rice, layer it with the stew and finish simmering it. Make sure the stew doesn’t have more than 1/2 cup of liquid, otherwise your rice will turn out mushy.

Khoresht Gheymeh (Yellow Split Peas Stew)

Prep time: 15 min
Cook time: 1 hour 45 min
Ready in: 2 hour
Yields: 6 Servings

INGREDIENTS

6 tablespoons oil
1 large onion diced
1.5 pounds good quality chuck beef, cut into ½-inch cubes
2 tablespoon tomato paste
2 teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon turmeric
1 pinch saffron
½ cup fresh lime juice or 2 tablespoons dried Persian lemon powder
3 cups water
¾ cup yellow split-peas, picked over, rinsed and drained
2 cups water for split-peas
½ cup oil for frying the potatoes
2 large potatoes peeled and cut into matchsticks

INSTRUCTIONS

Heat 6 tablespoons of oil in a nonstick medium size pan over medium high heat. Add onions, fry for about 5 minutes or until golden brown. Add meat, increase heat to high. Fry until all juices evaporate, about 5 minutes.

Add tomato paste, salt, pepper and turmeric. Mix ingredients. Fry for 5 minutes or until tomato paste changes the color of oil. Add 3 cups of water, cover and bring to boil. Lower heat to medium low and cook for 1 hour.

While the meat is cooking, cook the split peas and 2 cups of water in a medium size saucepan for 15 to 20 minutes or until the split peas are tender. Drain and set aside.

When meat is fork tender add the split peas, lime juice and saffron. Cook for 30 minutes. Taste and adjust the seasoning.

Heat oil in a large frying pan, fry the potatoes until golden brown. Place the khoresht in a serving bowl, top with fries just before serving. Serve over rice.

Place the khoresht in a serving bowl, top with fries just before serving.

Cross rib roast also known as flat iron roast is the best cut for Persian dishes.

Set all the ingredients on the counter.

Heat 6 tablespoons of oil in a nonstick medium size pan over medium high heat. Add onions.

Fry onions for about 5 minutes or until golden brown.

Add meat, increase heat to high.

Fry until all juices evaporate, about 5 minutes.

Fry until all juices evaporate, about 5 minutes.

Add tomato paste, salt, pepper and turmeric. Mix the ingredients.

Fry for 5 minutes or until tomato paste changes the color of oil.

Add 3 cups of water, cover and bring to boil. Lower heat to medium low and cook for 1 hour.

Cook the split peas and 2 cups of water in a medium size saucepan for 15 to 20 minutes or until the split peas are tender. Drain and set aside.

Heat oil in a large frying pan. Add potatoes. fry the potatoes until golden brown.

Place the fries on paper towel to drain.

When meat is fork tender add the split peas and lemon juice. Cook for 30 minutes. Adjust the seasoning.

Gheymeh (Meat and Yellow Split Peas)