Stew
Gheimeh Stew
خورش قیمه
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Stew
- Where it is eaten
- Eaten across Iran
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- meat 400 g
- yellow split peas 140 g
- onion 200 g
- tomato paste 60 g
- dried lime 3 whole
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Sauté onion with oil and spices; add the meat or chicken and lightly brown it.
Add the legumes, herbs, vegetables, or other main ingredients and sauté briefly.
Add the seasoning and enough water, then simmer gently.
Add delicate ingredients such as prunes, unripe grapes, eggplant, or tender herbs later in cooking when appropriate.
When the meat is tender and the sauce has thickened, adjust salt and acidity and serve with rice.
Cook's notes
Briefly fry the tomato paste to remove its raw taste. The split peas should become tender without turning mushy; pierce the dried limes and add them partway through cooking to control bitterness.
Background
Gheimeh is both an everyday stew and one of Iran's important nazri foods, especially at religious observances and large communal gatherings. Regional versions may use potatoes, eggplant, or different seasonings.
Nutrition
| Energy | 390 kcal |
|---|---|
| Protein | 29 g |
| Fat | 18 g |
| Carbohydrate | 28 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0002 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods