Gheimeh is a rich and aromatic Persian stew made with tender lamb, yellow split peas, tomatoes, and dried limes, creating a deep and tangy flavor. Served with saffron rice, this comforting dish is a true taste of Iran!
Why You’ll Love This Recipe
🍛 Rich & Hearty – Packed with deep, slow-cooked flavors.
🥩 Tender Meat – Lamb (or beef) cooked until melt-in-your-mouth soft.
🍋 Tangy & Savory – Dried limes add a unique citrusy depth.
🍚 Pairs Perfectly with Rice – Best served with Persian saffron rice.
What Is Gheimeh?
Gheimeh is a traditional Persian stew made with lamb or beef, yellow split peas (chana dal), and tomato-based sauce, flavored with dried Persian limes (limoo amani) and cinnamon. It's often topped with crispy fried potatoes (Gheimeh Sibzamini) or eggplant (Gheimeh Bademjan) and served with fluffy Persian rice (chelow).
Ingredients
For the Stew:
✅ 1 lb (450g) lamb or beef (cut into small cubes)
✅ 1 cup yellow split peas (soaked for 1 hour)
✅ 1 large onion (finely chopped)
✅ 3 tbsp vegetable oil
✅ 3 cloves garlic (minced)
✅ 1 tsp turmeric
✅ 1 tsp cinnamon
✅ 1 tsp salt
✅ ½ tsp black pepper
✅ 2 tbsp tomato paste
✅ 2 large tomatoes (grated or blended)
✅ 3 dried Persian limes (pierced with a fork)
✅ 3 cups beef or vegetable broth
✅ 1 tbsp lemon juice (optional, for extra tang)
For Topping (Optional):
✅ 1 large potato (cut into thin fries and fried)
✅ 1 small eggplant (sliced and fried)
✅ Saffron-infused Persian rice (chelow)
HOW TO MAKE GHEIMEH (STEP-BY-STEP GUIDE)
🔸 Sauté the Onions & Meat
Heat oil in a large pot over medium heat. Sauté onions until golden. Add garlic, turmeric, and cinnamon. Stir in the meat and cook until browned.
🔸 Add Tomato Base
Mix in tomato paste and grated tomatoes. Cook for a few minutes until the mixture thickens and deepens in color.
🔸 Simmer with Dried Limes
Add dried limes, split peas, broth, salt, and pepper. Cover and simmer on low heat for 1.5 to 2 hours, until the meat is tender and the stew thickens.
🔸 Prepare the Toppings
While the stew is cooking, fry the potatoes or eggplant for a crispy topping.
🔸 Serve & Enjoy
Remove the dried limes, adjust seasoning if needed, and serve hot with Persian saffron rice.
Serving Suggestions
🍚 With Persian Saffron Rice (Chelow) – The perfect base for soaking up the sauce.
🍆 With Fried Eggplant (Gheimeh Bademjan) – Adds a delicious smoky twist.
🥔 With Crispy Fries (Gheimeh Sibzamini) – A popular and satisfying topping.
Pro Tips for the Best Gheimeh
✔️ Use dried Persian limes for authentic flavor—don’t skip them!
✔️ Soak the split peas to reduce cooking time and ensure even texture.
✔️ Slow-cook for at least 1.5 hours to develop deep, rich flavors.
FREQUENTLY ASKED QUESTIONS
🔹 Can I Make Gheimeh Vegetarian?
Yes! Replace the meat with mushrooms or extra split peas and use vegetable broth.
🔹 What Can I Use Instead of Persian Dried Limes?
Lemon zest or a splash of lime juice can work, but dried limes give the best authentic taste.
🔹 Can I Freeze Gheimeh?
Absolutely! Store in an airtight container and freeze for up to 3 months.
Final Thoughts 🍛
Gheimeh is a flavorful, comforting Persian stew that combines tender meat, tangy dried limes, and rich tomato sauce. Whether served with crispy fries or eggplant, this dish is a must-try for lovers of Middle Eastern cuisine. Cook it today and experience an authentic Persian delight!
Want More?
Love deep, satisfying meaty dishes? Check out our Meat Delights section for more mouthwatering recipes from around the globe!
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