Gheimeh is one of the best Persian foods that has many fans. There are some tips and tricks in cooking gheymeh, which if you follow them, your food will be very tasty and delicious. The recipe of this food requires observing points and details that will increase the quality of the stew. In the process of cooking this stew, it’s very common that the split peas stay raw or sometimes it’s over-cooked.
Ingredients
6 tablespoons oil
1 large onion diced
680 g good quality meat, cut into small cubes
2 tablespoon tomato paste
2 teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon turmeric
pinch of saffron
½ cup fresh lime juice or 5 to 6 dried lime (limoo amani in Persian) pierced with a fork
3 cups water
¾ cup yellow split peas, picked over, rinsed and drained
2 cups water for yellow split peas
½ cup oil for frying the potatoes
2 large potatoes peeled and cut into matchsticks
khoresht Gheimeh
Instructions
Step 1
Heat 6 tablespoons of oil in a nonstick medium size pan over medium high heat. Add onions, fry for about 5 minutes. Keep cooking and moving the onions around to keep the colour even or until golden brown. Add meat to the pan, increase heat to high. Wait for caramelisation to occur on the surface of the meat so that it comes loose from the frying surface all by itself. Fry until all juices evaporate, about 5 minutes. Step 2
Add tomato paste, salt, pepper and turmeric. Mix the ingredients and cook for about 5 minutes or until the color of oil turns to orange . Frying the tomato paste deepens its flavour. Step 3
Add 3 cups of water, cover and bring to boil. Lower heat to medium low and cook for 1 hour. Step 4
While the meat is cooking, cook the split peas with 2 cups of water in a medium size saucepan for 15 to 20 minutes or until the yellow split peas are softened with a bite to them. Step 5
When meat is half way cooked, add the yellow split peas, dried lime (limoo amani) and saffron. Cook for 30 minutes or until the meat is fork tender. Step 6
Add Taste and adjust the seasoning. Step 7
Heat oil in a large frying pan, fry the potatoes until golden brown. Step 8
Place a portion of khoresht gheymeh in a serving bowl, top with fries just before serving. Serve with Persian rice.
Koofteh Tabrizi is one of the most famous and delicious foods in tabriz, the most populated city in northwestern Iran. Nowadays koofteh (Persian Meatballs) is cooked in almost all Iranian cities and you can see different recipes for the preparation of koofteh tabrizi. Koofteh Tabrizi is probably one of traditional persian foods that every visitor should try at least once when coming to this beautiful city. The perfect lunch or dinner to serve in weekends and it’s one of those dishes I just know you will love! Ingredients 500gr ground beef(choose low fat meat) 1 cup yellow split peas ½ cup short grain rice 1 medium yellow onion 1 teaspoon ground turmeric 1 teaspoon ground black pepper 1 small potato, boiled and peeled 5 tablespoon koofteh herbs(scallion, summer savory, tarragon, mint, parsley, coriander) Salt, turmeric, black pepper hard-boiled eggs(optional) yellow prunes dried barberry walnut 3 table spoon tomato paste 4 cups of hot water Koofteh...
Back to my brand new salad recipe! It’s the kind of salad I can never get enough of! Fresh and vibrantly colored! Eating it, makes me feel healthy and fresh. The dressing is so light and simple, with just a few ingredients. Fresh lime juice and a splash of oil. A pinch of salt and black pepper finish it off perfectly. Shirazi salad (in Persian salad shirazi ) is a popular and traditional Iranian salad. This salad originated from Shiraz city. Salad shirazi is made up of cucumber, tomato, onion and Persian garnish. Ingredients 3 small Persian cucumbers or 1 English cucumber, unpeeled 3 ripe, firm Roma tomatoes ¼ medium red onion Dressing ⅓ tablespoon kosher salt ¼ tablespoon freshly cracked black pepper 3 tablespoon fresh squeezed lime juice (about one medium lime) 2 tablespoon olive oil Salad shirazi recipe Instructions Step 1 Dice the cucumbers, tomatoes and red onion into small cubes. Add to a medium bowl. Step 2 In a small bowl use a whisk to c...
Rice is a staple of the Iranian diet. Different methods are applied in cooking rice. Chelow is a plain rice that is steamed. You can serve chelow with stews like ghormeh sabzi , khoresht karafs, khoresht gheimeh and all kinds of meat and kebabs. Polow is a persian dish that is cooked with vegetables, meat, chicken, and various kinds of beans like loobia polo and baghali polo. How to make a colorful and tasty loobia polo ? Ingredients 3 cups rice 3 cups green beans(chopped) 1 cup carrot in small cubes cut 300gr ground beef 1 medium onion 2 tablespoon tomato paste 2 tomatoes Salt and pepper Instructions Step 1 Chop an onion, and saute in oil until they are soft. Step 2 Then add the ground beef and saute to change the color of the meat. After changing the color of the meat, add the chopped tomatoes and stir until the water is soaked out. Step 3 Add tomato paste, chopped green beans, 3 glasses of water, salt and pepper. Step 4 Place the lid on p...
Comments
Post a Comment