Gheimeh
Gheimeh[edit]
Gheimeh (Persian: ____) is a traditional Iranian stew made with lamb, split peas, dried lime, and tomato paste. It is a popular dish in Iran and is often served with rice.
Ingredients[edit]
The main ingredients of Gheimeh include:
- Lamb or beef: The meat is usually cut into small cubes.
- Split peas: These are cooked until tender and add a unique texture to the stew.
- Dried lime (limoo amani): These are used to add a distinct sour flavor.
- Tomato paste: Provides the base of the stew's sauce.
- Onion: Chopped and sautéed to form the base of the stew.
- Turmeric, cinnamon, and other spices: Used to season the stew.
Preparation[edit]
To prepare Gheimeh, the following steps are typically followed:
1. Sauté the onions: Finely chop the onions and sauté them in oil until golden brown. 2. Add the meat: Add the cubed lamb or beef to the onions and brown the meat. 3. Incorporate spices: Add turmeric, cinnamon, and other spices to the meat and onions. 4. Add tomato paste: Stir in the tomato paste and cook for a few minutes. 5. Cook the split peas: Add the split peas to the pot along with water or broth. 6. Simmer with dried lime: Add the dried limes and let the stew simmer until the meat and peas are tender. 7. Adjust seasoning: Season with salt and pepper to taste.
Serving[edit]
Gheimeh is traditionally served with Persian rice, often garnished with saffron or barberries. It is a staple dish during family gatherings and special occasions.
Variations[edit]
There are several regional variations of Gheimeh, including:
- Gheimeh Bademjan: Includes eggplant as an additional ingredient.
- Gheimeh Sibzamini: Features potatoes either cooked in the stew or fried and served on top.
