Gheimeh (persian Stewed Meat and Yellow Split Peas)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 317.4
  • Total Fat: 10.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 100.2 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 11.1 g

View full nutritional breakdown of Gheimeh (persian Stewed Meat and Yellow Split Peas) calories by ingredient
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Introduction

This is an old Persian dish with Tomato + Diced meat and Yellow Split peas, Generally accompanied with rice as a filler. It is an every day warming meal This is an old Persian dish with Tomato + Diced meat and Yellow Split peas, Generally accompanied with rice as a filler. It is an every day warming meal
Number of Servings: 6

Ingredients

    1 large onion, peeled and thinly sliced
    500g Stewing meat (lamb, veal or beef) cut into small cubes
    3 TBSP vegetale Oil
    4 whole dried Persian limes (optional but can use lime or lemmon juice instead)
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    1/2 teaspoon turmeric

    1 TBSP. Tomato paste or 1 can of peeled tomato plus 1/2 TBSP paste

    1 large potatoe 350g, peeled and cut into slicks (to be fried)
    1 cup oil for deep frying potato

    250g yellow split peas which is dry weight.
    (You may add less split peas to taste)

Directions

In a large non-stick pot, brown the onions and meat in 3 tablespoons oil. Add dried Persian limes, salt, pepper, turmeric. Saute for 2 minutes longer. Pour in 1 1/2 cups water and the tomato paste (or 1 canned tomato and 20g od paste) then bring to a boil, cover and cook for another 45 minutes until meat is very tender.

During this time fry the potato sticks in 1 cup of oil, drain on a paper towel and set aside.

Cook yellow split peas in 2 1/2 cups of water and 1/4 teaspoon salt for 30 minutes. Drain and add to pot to absorb the meat flavour..

Check to see that the meat and peas are tender. Taste the stew and correct seasoning.

Just before serving, arrange the French fries on top. Serve with steamed white rice.



Serving Size: Serves 6 hungry people

Number of Servings: 6

Recipe submitted by SparkPeople user MBARAD.

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