Imagine a dish that dances on the tongue with rich, hearty flavors and fills the kitchen with aromas that transport you straight to the heart of Persian culture. That's Khoresh-e Gheimeh a symphony of tender meat, fragrant saffron, tangy dried limes, and a medley of spices that culminates in a stew that looks as stunning as it tastes. Now that your senses are tempted, let's bring the essence of Khoresh-e Gheimeh into your kitchen. Follow through the process, making it easy and enjoyable to craft this Persian classic at home.
Meat: 500g stewing beef
Yellow Split Peas: 1 cup
Onions: 2 large
Dried Persian Limes: 4-5 pierced
Tomato Puree: 1 cup
Potatoes: 2-3 large
Saffron: A generous pinch
Turmeric: 1 teaspoon
Cinnamon: ½ teaspoon
Salt & Pepper: to taste
Lemon Juice: for extra tanginess
Fresh Herbs: parsley or cilantro
Sauté Onions & Meat (10 mins) In a pot, cook onions until golden, add meat cubes, and sear on all sides.
Add Split Peas & Spices, Simmer (20 mins) Stir in yellow split peas, turmeric, cinnamon, and enough water to cover; simmer until peas are just tender.
Incorporate Tomato & Limes, Simmer (30 mins) Add tomato puree and dried limes; continue simmering to develop flavors and thicken the stew.
Bloom Saffron (5 mins during simmer) Steep saffron in hot water in a separate bowl.
Fry Potatoes (15 mins) Fry potato sticks in oil until crispy and golden. Drain on paper towels.
Final Seasoning & Combine (10 mins) Stir saffron and its water into the stew, adjust salt and pepper. Simmer briefly to blend flavors.
Serve Top the stew with fried potatoes and serve immediately.
In just a few steps, Khoresh-e Gheimeh brings the essence of Persian cuisine to your table, offering a feast for the eyes, a delight for the palate, and a comfort to the soul. Enjoy this beautiful stew with a side of fluffy basmati rice, and let each spoonful take you on a journey to the ancient lands of flavor and tradition.
Your Friends at Caspian Bistro