Gheimeh (Persian Stew)

Gheimeh (or yellow split pea stew) is one of the most famous Persian stews and would be served with Persian rice.

Makes 5 servings.

Ingredients

      320-350 g lean stewing beef

      1/2 cup yellow split peas

      2 medium potatoes, peeled and cut into even strips

      4 dried lemons (Limu, you can find dried lemons at any Iranian store)

      1 2/3 teaspoons ground cinnamon

      6-7 tablespoons crushed tomatoes

      1 medium onion, diced

      3 tablespoons (45 ml) cooking oil

      3 cups water

      salt & pepper to taste

Preparation

Pick over the peas and remove any stones. Wash and drain peas. Place peas in a small pot and pour 1 cup water over them. Cover the pot and bring to a boil. Then reduce the heat and simmer until peas are tender.

Drain water from peas and put them aside.

Rinse beef and cut into 1-inch pieces.

Heat 3 tablespoons cooking oil in a pot over medium heat, add diced onions and fry until slightly golden. Add beef and fry until browned on all sides.

Pour 2 cups water. Add crushed tomatoes, ground cinnamon, dried lemons, salt and pepper to taste; cover the pot. Bring to boil.

Reduce heat to medium-low and simmer until beef are tender (stirring occasionally).

Then add split peas, cover the pot, reduce the heat to low and cook until thickened.

Meanwhile fry potatoes and drain on paper towels.

Arrange the fried potatoes on top of stew just before serving.

Serve with Persian rice.

Tip: Add more water if needed during cooking.

(cookingandcooking.com)