Gheyme Recipes

GHEYMEH (PERSIAN BEEF STEW)

Yummy Iranian stew. Can be hot, depending on how much of the spices you wish to put in. Very little prep, especially if you skip the potatoes, but this Persian beef stew takes several hours to cook, like any stew should.

Provided by calepine

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h30m

Yield 3

Number Of Ingredients 13

Gheymeh (Persian Beef Stew) image

Steps:

Heat 1 1/2 tablespoons oil in a saucepan over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper. Add just enough water to fully cover the surface of the mixture. Cover and simmer until split peas are tender and meat is cooked through and no longer pink in the center, 2 to 3 hours.
Just before the stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into 2-inch long, thin pieces and lower carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a plate lined with paper towels to drain.
Increase the heat so the oil is 400 degrees F (200 degrees C). Fry potatoes again, until golden and crisp, 4 to 5 minutes per batch. Remove from the oil and drain on fresh paper towels.
Pour stew into bowls and place potatoes on the surface.

Nutrition Facts : Calories 721.6 calories, Carbohydrate 61.2 g, Cholesterol 62.5 mg, Fat 37.9 g, Fiber 21.4 g, Protein 37.2 g, SaturatedFat 9 g, Sodium 905.4 mg, Sugar 8.4 g

Ingredients

1 ½ tablespoons oil
1 medium onion, chopped
¾ pound beef stew meat, cut into small pieces
1 cup dried split peas
2 dried Persian limes
1 ½ tablespoons tomato paste, or to taste
1 teaspoon salt
1 pinch curry powder, or to taste
1 pinch ground turmeric, or to taste
1 pinch ground black pepper to taste
water as needed
oil for frying
½ pound potatoes, peeled

GHEYME

Make and share this Gheyme recipe from Food.com.

Provided by ghazaleh a.

Categories White Rice

Time 4h45m

Yield 4 serving(s)

Number Of Ingredients 18

Gheyme image

Steps:

first you should cook splitpeas and Soak the rice.
fragment the onions and garlics then Fry with corn oil ,salt,black pepper,turmeric.
add meat pieces and let it fries with onions and others. then add tomato paste and let it fries with others for 2 minutes.
then add bouillon soup and water.
after 2 hours add dried limes, tomatoes and cooked split peas,then close the door of the pot for 2 hours later.
during at cooking gheyme you can cook rice.
for cooking rice you should decant the rice in the pot and add water A knuckle higher from rice,add oil and salt ( 1.5 tablespoons) and close the door of the pot and let untill is cooked rice.
then mix saffron with boiled water and mix that with cooked rice.
for Decorated you can cook carrot and squash for behind the dish.
after all of these you should fry Fragmental potatoes.
eat and enjoy from GHEYME.

Nutrition Facts : Calories 1063, Fat 4.4, SaturatedFat 0.7, Sodium 695.3, Carbohydrate 224, Fiber 24.6, Sugar 11, Protein 30.6

Ingredients

4 cups white rice
1 cup split peas
1 medium onion
2 tablespoons corn oil
2 medium tomatoes
2 tablespoons tomato paste
1/4 teaspoon saffron
2 large potatoes
6 tablespoons bouillon soup
1/2 teaspoon turmeric
1 teaspoon salt
4 dried limes
18 ounces meat pieces
3 garlic cloves
1 teaspoon black pepper
13 ounces water
1 carrot
1 squash

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