Best Spinach Cutlet Recipe | Easy and Delicious
Spinach Cutlet Recipe The spinach cutlet is another vegetable cutlet that you will be amazed at how tasteful it is. This cutlet is packed with …
Ali Nazik Kebab Recipe | Easy and Delicious
Ali Nazik Kebab Recipe Today at Takrecipe, we want to make an authentic Turkish kebab named Alinazik. This dish is mainly served in the city …
Reshteh Polo Recipe | Noodle Rice with Meatballs
Reshteh Polo Recipe Reshteh Polo is one of the fragrant Persian rice dishes made with some basic ingredients, but it has a combination of flavors. …
Khoresh Gheymeh Recipe | Persian yellow split peas Stew
Khoresh Gheymeh Recipe
Khoresh Gheymeh (Ghimeh stew) is one of the Iranian dishes. This dish combines yellow split peas, lamb or beef, and potatoes.
|Ingredients for four people|
|boneless lamb||400 g|
|yellow split peas||½ cup (120 g)|
|tomato paste||3 tbsp|
|black pepper||1 tsp|
|vegetable oil||1 cup|
Khoresh Gheymeh Instructions
Rinse the yellow split peas, then pour them into a bowl. Add two glasses of water to the bowl and let it soak for at least 2 hours to eliminate their bloating.
Finely chop the onion, place a pot over medium heat and add four tablespoons of oil. Add the chopped onion to the Pot and Saute for two minutes.
Add the turmeric to the Pot and Saute with the onion for one minute. At this distance, cut the Lamb meat into 2 cm cubes.
Add the lamb to the Pot and cook for 5 to 7 minutes until it changes color. Add the tomato paste to the Pot and cook for about 3 to 5 minutes to lighten the color.
Add cinnamon stick, black pepper, and two glasses of boiling water to the Pot, then put the lid on the Pot. It takes about one to one hour and 30 minutes to cook lamb.
Pour the yellow split peas separately with two glasses of water into another Pot and put on medium heat to cook for an hour.
Pierce the dried limes with a fork and place them in a glass of water. Set the glass aside for an hour to remove the bitterness of the dried lemons.
After an hour, drain the yellow split peas into a strainer to remove excess water, then add to the Pot containing the lamb. Take the dried lemons out of the glass and add them to the Pot.
Add salt and put the lid on the Pot. Wash and cut the potatoes into skinny fries. Then place a pan over medium heat and add a few tablespoons of oil.
Add the potatoes to the pan and fry. After 30 minutes, take the cinnamon stick out of the Pot and throw it away.
Now the stew is ready to serve. Pour the stew into the desired dish, then garnish with French fries and serve with rice.
Khoresh Gheymeh Notes
The essential spices in Gheymeh stew are Omani lemon, tomato paste, saffron, and cinnamon. Add spices such as cardamom powder, nutmeg and ginger are optional.