Gheimeh is a beloved Persian comfort food that brings together tender beef, hearty yellow split peas, and the unique, tangy flavor of dried lime. This stew is aromatic and warming, perfect for cold evenings or special family meals. The rich spices, combined with the slight tartness of the dried lime and the subtle sweetness of the tomatoes, create a deliciously balanced dish. Paired with fluffy saffron rice or served with warm flatbread, Gheimeh is sure to become a family favorite!
Key Information
- Preparation Time: 15 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Number of Servings: 6 servings
- Serving Size: 1 bowl (about 1 ½ cups stew)
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 30g
- Carbohydrates: 30g
- Fat: 15g
- Sodium: 600mg
- Fiber: 8g
Note: Nutritional values may vary depending on portion sizes and specific ingredients used.
Ingredients List
For the Gheimeh Stew:
- 500g (1 lb) beef stew meat, cut into small cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup yellow split peas, rinsed
- 2 dried limes (limoo amani), pierced with a fork
- 2 medium tomatoes, pureed
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/2 tsp ground saffron (optional)
- 2 tbsp vegetable oil
- 1 tbsp tomato paste
- 1 tsp sugar (optional, for balance)
- Salt, to taste
- 4 cups water or beef broth
- 1/2 cup fried onions (optional, for garnish)
Detailed Method of Preparation
Sauté the Onions and Beef:
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté for 4-5 minutes until they are golden and softened.
- Add the minced garlic and continue to sauté for another minute, until fragrant.
- Add the beef cubes to the pot and cook, stirring occasionally, until the beef is browned on all sides, about 5-7 minutes.
Spice It Up:
- Stir in the turmeric, cinnamon, cumin, and black pepper. Mix the spices with the beef and onions, allowing them to cook for another 2-3 minutes to release their flavors.
Add Tomatoes and Tomato Paste:
- Pour in the pureed tomatoes and tomato paste. Stir everything together and let it simmer for 5 minutes, allowing the tomato paste to deepen in flavor.
Cook the Split Peas:
- Add the yellow split peas to the pot, followed by the dried limes (which have been pierced with a fork to release their flavor).
- Pour in the water or beef broth and stir everything to combine. Bring the stew to a boil.
Simmer the Stew:
- Once the stew reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 1 hour to 1 hour 15 minutes, or until the beef is tender and the split peas have fully cooked. Stir occasionally, and check the consistency of the stew. If it looks too thick, you can add a little more water or broth.
Finishing Touches:
- After the stew has finished cooking, taste and adjust seasoning as needed. You can add salt, a little sugar (if the stew needs balance), or a pinch of saffron for extra color and aroma.
- Remove the dried limes from the pot. You can leave them whole for decoration or discard them if you prefer not to eat them. The limes add a distinctive tangy flavor to the stew, but they are not typically eaten.
Serve the Gheimeh:
- Serve Gheimeh hot, garnished with fried onions, if desired, for a crispy texture. It pairs beautifully with steamed saffron rice (polow) or warm flatbread for a complete meal.
Tips for Culinary Success
Perfecting the Flavor of Dried Lime:
Dried lime is a unique ingredient in Persian cooking. Be sure to pierce the limes before adding them to the stew. This helps release their distinctive, tart flavor. If you prefer a milder taste, you can remove them before serving.Use Quality Beef:
For the best stew, use a good cut of beef with a little fat. Beef stew meat or chuck is ideal as it becomes tender and juicy when cooked low and slow.Thickening the Stew:
If you prefer a thicker stew, mash a portion of the cooked yellow split peas with a spoon or fork and stir them back into the pot. This will give the stew a creamier consistency.Make Ahead:
Like many stews, Gheimeh tastes even better the next day, once the flavors have had more time to meld. Make it a day ahead and reheat when ready to serve.
Frequently Asked Questions (FAQs)
Q: Can I make Gheimeh with chicken instead of beef?
A: Yes, you can substitute the beef with chicken thighs or breast. However, chicken will cook faster, so you may need to reduce the simmering time.
Q: How do I store leftover Gheimeh?
A: Leftover Gheimeh can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Q: Can I freeze Gheimeh?
A: Yes! Gheimeh freezes well. You can store it in an airtight container or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Q: Can I substitute dried lime with fresh lime?
A: While fresh lime won't give the same deep, tangy flavor as dried lime, you can substitute it if necessary. Add fresh lime juice at the end of cooking for a similar flavor profile, but remember it will be less intense.
Q: What should I serve with Gheimeh?
A: Gheimeh is typically served with Persian saffron rice (polow), flatbread, or a side of fresh herbs. You can also serve it with a cool, refreshing yogurt dish such as mast-o-khiar (yogurt and cucumber salad).