Gheymeh Recipe

Gheymeh, a beloved Persian stew, combines tender beef with yellow split peas and is accentuated with the tang of dried limes and a rich tomato base. This comforting dish is typically garnished with crispy potato fries and served over fluffy rice, making it a hearty meal perfect for family gatherings or any occasion that calls for a touch of Persian culinary tradition.

Gheymeh Recipe

Ingredients for Gheymeh

• Beef: 1 pound of cross rib roast beef or similar, cubed into 1-inch pieces. Lamb can be used as an alternative.
• Butter: 1 tablespoon, to sauté the onions and add richness to the dish.
• Onions: 2 medium-sized, with one diced for the stew base and one sliced thinly and fried until golden for garnish.
• Turmeric and Black Pepper: ½ teaspoon each, for seasoning the meat and adding depth to the stew.
• Water: 3 cups, to create the stew base.
• Yellow Split Peas: ¾ cup, preferably the dir paz variety, adding texture and protein to the dish.
• Salt: 1½ teaspoons, to season the dish.
• Tomato Paste: 2 tablespoons, for a tangy, rich stew base.
• Dried Persian Limes (Limoo Amani): ¼ cup crushed, plus 2 whole ones soaked and added whole, infusing the stew with a unique citrusy tang.
• Persian Meat Spice: 1 teaspoon, to enhance the flavors. You can choose between original blend or blend II based on your preference.
• Saffron: A pinch, ground, for an optional but authentic aromatic touch.

For the Saffron Potato:

• Potatoes: 3 medium white, peeled and cut into thin wedges, fried to a golden crisp.
• Vegetable Oil and Salt: For frying and seasoning the potatoes.

Step 1: Preparing the Meat

Melt 1 tablespoon of butter in a medium pot over medium heat. Add the cubed beef, ½ diced onion, ½ teaspoon of turmeric powder, and ½ teaspoon of ground black pepper. Sauté the mixture for about 10 minutes until the meat is browned and the juices are bubbling.

Step 2: Cooking the Meat

Pour 3 cups of water into the pot with the meat, cover, and reduce the heat to medium-low. Let it simmer for 20-30 minutes, or until the beef becomes tender. Ensure you have about 2 ½ cups of broth left in the pot by the end of cooking.

Step 3: Preparing the Split Peas

While the meat is cooking, sort through ¾ cup of yellow split peas to remove any debris. Rinse the peas several times in cold water until the water runs clear. Add enough water to cover the split peas by an inch in a saucepan, mix in ½ teaspoon of salt, and bring to a boil over medium heat. Cook for 5-6 minutes until the peas are slightly tender but still firm to avoid them turning mushy later. Drain and rinse under cold water.

Step 4: Frying Onions and Tomato Paste

Heat 3-4 tablespoons of vegetable oil in a large skillet over medium heat. Fry 1 ½ large sliced onions until golden brown. Stir in 2 tablespoons of tomato paste and sauté for another 3-4 minutes until it becomes fragrant.

Step 5: Combining Ingredients

Add the partially cooked split peas, the remaining 2 tablespoons of butter, ¼ cup of crushed dried Persian limes, a pinch of optional saffron, and 1 teaspoon of Persian Meat Spice to the skillet. Sauté everything together over medium-low heat for 5-8 minutes, stirring frequently.

Step 6: Adding Meat and Broth

Incorporate the cooked beef and its broth into the skillet. Season with 1 additional teaspoon of kosher salt and stir well.

Step 7: Adding Whole Dried Limes

Place 2 whole dried Persian limes that have been soaked in hot water into the mix. Bring the stew to a boil, then reduce the heat to a simmer between medium-low and low. Cover and cook for 35-40 minutes until the meat, split peas, and limes are tender, and the sauce has thickened.

Step 8: Preparing the Potatoes

Peel and cut 3 medium potatoes into ½-inch sticks. Rinse them under cold water to remove surface starch and pat them dry.

Step 9: Frying the Potatoes

If using saffron, toss the potato sticks with a dash of it in a bowl. Heat ¼ cup of vegetable oil in a large nonstick skillet over medium heat. Fry the potatoes in a single layer, stirring occasionally, for 15-20 minutes until tender and golden brown. Transfer them to a paper towel-lined platter and sprinkle with ¼ teaspoon of kosher salt.

Step 10: Serving

Serve the Gheymeh over a bed of Steamed Aromatic Rice. Top the dish with the golden fried potatoes for a delicious crunch.

Notes:

Yellow Split Peas: If using regular supermarket yellow split peas, boil for 2-3 minutes, rinse in cold water, and add to the stew in the last 20 minutes of cooking.

Persian Rice Spice: Blend includes rose petals, cinnamon, cumin, nutmeg, and cardamom in varying proportions.

Limoo Amani: Substitute with ¼-⅓ cup of fresh lime juice if dried limes are unavailable, adjusting to taste.

Recipe Summary

To make Gheymeh, start by browning cubed beef with onions, turmeric, and black pepper in melted butter. Add water and simmer until the meat is tender. Separately, boil yellow split peas until slightly tender but firm. Fry sliced onions and tomato paste, then mix with the split peas, additional butter, crushed and whole dried limes, saffron (optional), and Persian Meat Spice. Combine this mixture with the cooked beef and broth, simmering until the sauce thickens. Fry sliced potatoes until golden and serve the stew over aromatic rice, topped with the fried potatoes.