Persian – Khoresht Gheimeh

Khoresht Gheimeh is a popular Persian (Iranian) stew, rich in flavor and tradition. The name “Khoresht” means “stew” in Persian, and “Gheimeh” refers to the small, cubed meat used in the dish. It’s a comforting and flavorful dish that’s loved across Iran.

Key Ingredients:

Meat: Usually lamb or beef, cut into small cubes.
Split Yellow Peas: These add a nutty texture and are an essential part of the dish.
Tomatoes or Tomato Paste: For the rich and tangy base.
Dried Limes (Limoo Amani): These give Gheimeh its characteristic citrusy and slightly sour flavor.
Potatoes: Often cut into thin strips and fried as a topping.
Spices: Turmeric, cinnamon, and sometimes saffron are used for depth and aroma.
Onions: Typically sautéed as the base.

Preparation:

Sauté diced onions in oil until golden.
Add the meat, spices, and turmeric, cooking until browned.
Stir in the split yellow peas, tomato paste, and dried limes.
Simmer the mixture with water until the meat and peas are tender, allowing the flavors to meld.
Top with crispy fried potato sticks before serving.

Serving:

Khoresht Gheimeh is traditionally served with Persian steamed rice (Chelow), making it a hearty and satisfying meal. It’s often a centerpiece at family gatherings and special occasions.

This dish showcases the rich culinary traditions of Persia, blending savory, sour, and slightly sweet notes for a delightful experience.