Gheymeh stew
Gheymeh stew is a delicious Iranian dish made with yellow split peas, meat (usually lamb or beef), onions, and a fragrant blend of spices. It's typically cooked slowly to allow the flavors to meld together and create a rich, hearty stew. Gheymeh stew is often served with saffron-infused rice, and it's a popular choice for special occasions or gatherings.
Ingredients
- 1 pound lamb or beef, cut into cubes
- 1 cup yellow split peas
- 2 large onions finely chopped
- 3 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 4 cups water or beef broth
- Salt and pepper to taste
Optional toppings:
Instructions
- Rinse the yellow split peas under cold water and soak them in water for about 1 hour. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
- Add the minced garlic, turmeric, cinnamon, cumin, and cardamom to the pot. Stir well to coat the onions and spices evenly.
- Add the meat cubes to the pot and brown them on all sides.
- Once the meat is browned, add the soaked yellow split peas and water or beef broth to the pot. Bring to a boil, then reduce the heat to low and cover the pot with a lid.
- Allow the stew to simmer for about 1.5 to 2 hours, or until the meat and split peas are tender. Stir occasionally and add more water if needed.
- Season the stew with salt and pepper to taste.
- Serve the Gheymeh stew hot with your choice of toppings, such as fried potatoes, dried lime powder, or saffron-infused rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 524kcal (26%)Carbohydrates: 38g (13%)Protein: 32g (64%)Fat: 27g (42%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 83mg (28%)Sodium: 90mg (4%)Potassium: 871mg (25%)Fiber: 14g (58%)Sugar: 7g (8%)Vitamin A: 80IU (2%)Vitamin C: 7mg (8%)Calcium: 81mg (8%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
