Authentic Persian Gheimeh Recipe: A Step-by-Step Guide

Ingredients

  • 500 grams of lamb or beef, cut into chunks
  • 2 large onions, finely chopped
  • 2 cloves of garlic, minced
  • 2 teaspoons turmeric
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 2 tablespoons tomato paste
  • 1 cup of yellow split peas
  • 1/2 cup dried lime (limoo amani), or substitute with 2 tablespoons lemon juice
  • 2 tablespoons of vegetable oil
  • 2 cups of water
  • Salt to taste
  • 1 cup of potato sticks (for garnish)
  • 1/2 cup of chopped fresh parsley (for garnish)

Steps and instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until they turn golden.
  2. Add the minced garlic, turmeric, black pepper, and cinnamon to the pot. Stir well and sauté for another 2 minutes.
  3. Add the chunks of meat to the pot. Cook until all sides of the meat are browned.
  4. Add the tomato paste to the pot and stir well to coat the meat and onions.
  5. Rinse the yellow split peas under cold water and then add them to the pot. Stir well to combine.
  6. Pierce the dried limes with a fork and add them to the pot. If using lemon juice, add it now.
  7. Add the water to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about an hour, or until the meat and split peas are cooked.
  8. In the meantime, fry the potato sticks in a separate pan until they are crispy. Then set them aside on a paper towel to drain.
  9. Once the meat and split peas are cooked, add salt to taste. Then top the dish with the fried potato sticks and chopped fresh parsley.
  10. Serve the Gheimeh hot with a side of white rice or bread.

Tools for making

Recipe variations

  • Vegetarian/Vegan Option: Substitute the meat with diced eggplant or mushrooms for a meat-free version.
  • Chicken Gheimeh: Replace the lamb or beef with boneless chicken thighs or breasts.
  • Spicy Gheimeh: Add some chili flakes or fresh chili peppers to the dish for a spicy kick.
  • Herb-infused Gheimeh: Add a handful of fresh herbs like cilantro, mint, or dill to enhance the flavor.
  • Vegetable Gheimeh: Include additional vegetables such as carrots, green beans, or bell peppers to the dish.
  • Crunchy Topping: Instead of potato sticks, use crispy fried onions or crushed pita chips as a garnish.
  • Quinoa Gheimeh: Substitute the yellow split peas with cooked quinoa for a nutritious twist.
  • Lemon Gheimeh: Replace the dried lime or lemon juice with fresh lemon zest and juice for a bright citrusy flavor.

Recipe overview

Gheimeh is a traditional Persian stew that is packed full of flavor and warmth. This recipe calls for succulent chunks of meat and yellow split peas simmered in a tomato-based sauce, seasoned with a blend of spices including turmeric, black pepper, and cinnamon. The dish is then garnished with crispy potato sticks and fresh parsley for added texture and flavor. This hearty stew is typically served over a bed of white rice or with a side of bread. The preparation process is simple and straightforward, making this a perfect dish for a family dinner or a gathering of friends. With every spoonful of Gheimeh, you'll experience a delightful explosion of flavors that will keep you coming back for more.

Common questions

  1. Can I use chicken instead of lamb or beef?
    Yes, you can substitute chicken for lamb or beef in this recipe. Adjust the cooking time accordingly as chicken cooks faster than red meat.
  2. Can I use fresh lime juice instead of dried lime or lemon juice?
    While traditionally Gheimeh is made with dried lime (limoo amani), you can substitute it with 2 tablespoons of lemon juice if you don't have dried lime. Fresh lime juice can also be used, but it will result in a slightly different flavor.
  3. Can I make this dish vegetarian?
    Yes, you can make a vegetarian version of Gheimeh by omitting the meat and using vegetable broth instead of water. Increase the amount of yellow split peas and add other vegetables like carrots or potatoes for added flavor and texture.
  4. Can I make Gheimeh in advance?
    Yes, Gheimeh tastes even better when made in advance as it allows the flavors to meld together. You can make it a day ahead and refrigerate it. Reheat it gently on the stovetop or in the microwave before serving.
  5. What can I serve with Gheimeh?
    Gheimeh is traditionally served with white rice, but you can also serve it with bread, such as lavash or naan.
  6. Can I freeze Gheimeh?
    Yes, Gheimeh can be frozen for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer bags. Thaw it in the refrigerator overnight before reheating.
  7. Can I adjust the spice level?
    Absolutely! If you prefer a spicier Gheimeh, you can add a pinch of red chili powder or crushed red pepper flakes when adding the other spices. Adjust the amount according to your taste preferences.

Serving dishes and utensils

  • Large pot - A large pot is needed for cooking the Gheimeh.
  • Frying pan - A frying pan is required for frying the potato sticks.
  • Knife - A knife is necessary for chopping the onions and garlic.
  • Cutting board - A cutting board is needed for chopping the onions and garlic.
  • Spatula or wooden spoon - A spatula or wooden spoon is useful for stirring the ingredients while cooking.
  • Fork - A fork is used for piercing the dried limes before adding them to the pot.
  • Paper towel - A paper towel is useful for draining the fried potato sticks.
  • Serving dish - A serving dish is required for presenting the Gheimeh.

Origin stories

Gheimeh, a jewel in the crown of Persian cuisine, traces its culinary roots to the expansive kitchens of ancient Iran. Known for its distinctive use of dried limes, a product specific to the region, this hearty stew is a testament to Iran's historical trade routes and cultural exchanges. As the story goes, Gheimeh was originally a dish of affluence due to the inclusion of meat, a luxury item in bygone times. However, it evolved into a dish for everyone, with each family adding their own unique touches, making it a beloved component of Iranian cuisine. In fact, it is such a staple that it is often served during Muharram, the first month of the Islamic calendar, as part of communal meals, signifying unity and togetherness. The aromas of Gheimeh, simmering on the stove, are sure to transport you to the bustling bazaars of Tehran, making it not just a meal, but a cultural experience.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.