Because Gheime is an easy and “fast” khoresh to cook, it’s been cooked so often by families. Khoresh in Farsi (Persian) means stew & It’s served with white rice.
In traditional Persian cuisine the therm: Gheimeh refers to a type of cut for ? meat which is almost of 2cm/0.7inch length. So needless to say the stew has been named after this because the meat should be cut with this measure!
Ingredients | 2-3 servings
- 300g chopped Meat in pieces of 2cm/0.7in
- 1 Onion
- 1 teaspoon Turmeric
- 1-2 tbsp Tomato paste
- 2tbsp yellow split Chickpeas
- 4-5 Dried Lemon
- 1 small Potato
- 2tbsp Clarified butter
- Salt and Black pepper
Preparation
– Pour boiling water on the dried lemon, soak for ⏳ 1 hour then, when they becomes soft: create some wholes in them.
? If you don’t have dried lemon, use the fresh lemons, have the juice of one lemon with its zest ready, and add it to the stew instead of dried lemon.
– Sauté the chopped onion in clarified butter
– Add turmeric and meat (chopped Gheimeh style)
– Stir fry all ingredients until the color of meat changes, and it starts to lose water
– Add the yellow split chickpeas and stir.
– Add the tomato concentrate, salt and pepper. And stir fry till whole ingredients in the pot become reddish
– Pour 1 cup of boiling water
– Cook for ⏳ 30 minutes
? Meanwhile, prepare the white rice too.
– Add the softened dried lemons and their water for more flavors, or pour fresh juice and zest of a lemon.
– Continue to cooks for another ⏳ 30-40 mins.
– While the stew is cooking, prepare the potato. Peel and cut it into sticks, fry them and serve on top of the Khoresh Gheimeh.
? When the stew becomes dense, and the meat is very tender and it has sour flavor tendency the khoresh Gheimeh is ready!
Notes
- So many typical Persian accompaniment can be matched with this dish: plain yogurt, Shirazi salad, raw onions, herbs.
- The veal or sheep meat is tender and 30 mins will be enough to cook them but if you are using adult bovine meat, the time of cooking will be more.
Noosh-e-jaan ?☺️