Gheymeh (Persian Beef Stew)

Yummy Iranian stew. Can be hot, depending on how much of the spices you wish to put in. Very little prep, especially if you skip the potatoes, but this Persian beef stew takes several hours to cook, like any stew should.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 722 Calories

Ingredients

• 1 teaspoon salt
• 1 medium onion, chopped
• oil for frying
• water as needed
• 1 cup dried split peas
• 1 pinch ground black pepper to taste
• 1 pinch ground turmeric, or to taste
• 1 pinch curry powder, or to taste
• 1 ½ tablespoons oil
• ¾ pound beef stew meat, cut into small pieces
• 2 dried Persian limes
• 1 ½ tablespoons tomato paste, or to taste
• ½ pound potatoes, peeled

Recipe Instructions

Step 1

Heat 1 1/2 tablespoons oil in a saucepan over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper. Add just enough water to fully cover the surface of the mixture. Cover and simmer until split peas are tender and meat is cooked through and no longer pink in the center, 2 to 3 hours.

Step 2

Just before the stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into 2-inch long, thin pieces and lower carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a plate lined with paper towels to drain.

Step 3

Increase the heat so the oil is 400 degrees F (200 degrees C). Fry potatoes again, until golden and crisp, 4 to 5 minutes per batch. Remove from the oil and drain on fresh paper towels.

Step 4

Pour stew into bowls and place potatoes on the surface.