Best Khoresht Ghaimeh Persian Stew With Meat And Split Peas Recipes

Khoresht Ghaimeh - Persian Stew With Meat and Split Peas image

Provided by Barbell Bunny

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb lamb (or you can use beef)
2 medium onions, diced
4 garlic cloves, minced
3 persian lemons
5 cups water
2 (14 1/2 ounce) cans stewed tomatoes, diced
1/2 cup split peas
1 tablespoon tomato paste
4 tablespoons olive oil
1/2 teaspoon turmeric
2 teaspoons spices, advieh (this can be found at a Middle Eastern Market. Or you can use vegetable or chicken bouillon.)
salt and pepper
1 cup French fries (I use frozen)

Steps:

Heat a dutch oven or large pot over medium heat and add olive oil.
Add onions and garlic and cook until translucent.
Add meat and let it brown for a few minutes.
Once the meat is browned, add turmeric.
Give the pot a few stirs, allowing the spices to release their flavors.
Prick the Persian lemons with a fork and add to the pot with 5 cups of water. Season to taste.
Cover and cook one hour.
Add tomatoes, split peas, tomato paste, and advieh. Cook for 1 1/2 to two hours.
While the strew cooks, give it a stir every so often so the bottom does not stick. Adjust seasonings.
About 15 minutes before planning to serve your khoresht, cook the french fries. Depending on what kind you prefer, you can bake or fry them.
I bake them, so spray a cookie sheet with nonstick spray and add french fries. Bake at 400 degrees for 7 minutes on each side. Remove from the oven and sprinkle with salt.
Once the khoresht is done, place it in a serving bowl and top with french fries.
Serve over basmati rice.

Nutrition Facts : Calories 318.9, Fat 17.2, SaturatedFat 4.5, Cholesterol 40, Sodium 387.7, Carbohydrate 29.8, Fiber 8.9, Sugar 9.8, Protein 17.2

Gheimeh Recipe image

Provided by Samira

Time 1h45m

Yield 6

Number Of Ingredients 14

6 tablespoons oil
1 large onion diced
680 g good quality meat, cut into small cubes
2 tablespoon tomato paste
2 teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon turmeric
pinch of saffron
½ cup fresh lime juice or 5 to 6 dried lime (limoo amani in Persian) pierced with a fork
3 cups water
¾ cup yellow split peas, picked over, rinsed and drained
2 cups water for yellow split peas
½ cup oil for frying the potatoes
2 large potatoes peeled and cut into matchsticks

Steps:

Step 1
Heat 6 tablespoons of oil in a nonstick medium size pan over medium high heat. Add onions, fry for about 5 minutes. Keep cooking and moving the onions around to keep the colour even or until golden brown. Add meat to the pan, increase heat to high. Wait for caramelisation to occur on the surface of the meat so that it comes loose from the frying surface all by itself. Fry until all juices evaporate, about 5 minutes.
Step 2
Add tomato paste, salt, pepper and turmeric. Mix the ingredients and cook for about 5 minutes or until the color of oil turns to orange . Frying the tomato paste deepens its flavour.
Step 3
Add 3 cups of water, cover and bring to boil. Lower heat to medium low and cook for 1 hour.
Step 4
While the meat is cooking, cook the split peas with 2 cups of water in a medium size saucepan for 15 to 20 minutes or until the yellow split peas are softened with a bite to them.
Step 5
When meat is half way cooked, add the yellow split peas, dried lime (limoo amani) and saffron. Cook for 30 minutes or until the meat is fork tender.
Step 6
Add Taste and adjust the seasoning.
Step 7
Heat oil in a large frying pan, fry the potatoes until golden brown.
Step 8
Place a portion of khoresht gheymeh in a serving bowl, top with fries just before serving. Serve with Persian rice.