Gheymeh Persian Beef Stew Recipes

GHEYMEH (PERSIAN BEEF STEW)

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.

KHORESHT GHEYMEH

Steps:

• Roughly dice one medium onion, add one tablespoon of oil to your pot and add the onions in.
• Cut your meat into one-inch cubes and add them into your pot as well.
• Add the seasonings with three tablespoons of tomato paste.
• Wash the split peas and add them to the pot.
• Pour three cups of water into your pot and let all your ingredients cook together for one hour.
• Meanwhile, take a frying pan, chop your second onion and caramelize it in two tablespoons of frying oil on medium heat.
• Chop the potatoes and fry them as well. Make your fries extra crispy and delightful.
• Check on your stew, and see how much water is left. If the water to split peas and meat ratio is high, turn the heat up and let the water cook out until your stew is a little thick. If the ratio is low, check and see if your meat is well-done. You may have to add a cup of water if your stew is super thick.
• If all is well, you can serve your dish and enjoy your meal.