Khoresht Ghaimeh Persian Stew With Meat And Split Peas Recipes

KHORESHT GHAIMEH - PERSIAN STEW WITH MEAT AND SPLIT PEAS

Khoresht Ghaimeh - Persian Stew With Meat and Split Peas image

A hearty, tangy, and delicious Iranian recipe. It is a delicious blend of meat, split peas, tomatoes, and spices topped with french fries. When choosing a meat, select a "roast" type. From My Persian Kitchen.

Provided by Barbell Bunny

Categories Southwest Asia (middle East)

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

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

GHEYMEH (PERSIAN BEEF STEW)

Gheymeh (Persian Beef Stew) image

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

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

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

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