Gheymeh stew is one of the most popular Persian recipes. this delicate aromatic braise is a beautiful blend of spices, fried onions, Tomatoes, lime and split peas. Traditional Gheymeh recipe is made with lamb and garnished with fries. Here we make a vegetarian option. The sun dried Persian Lime, called limoo-Amani in Farsi, gives this dish a citrusy and earthy flavour that is distinctive to Persian cuisine. Enjoy this delicious stew with fragrant basmati rice. This recipe is also available on our Free CookBook.
1 Jar Exotic Bazaar Gheymeh
2 Large Potatoes
Cooking oil of choice (for frying potatoes)
3 Persian Lime - Limoo (Optional)
Salt & Pepper
1-To make the french fries: Peel the potato and cut into thin strips and rinse under cold water to clean away the starch. Pat dry with a paper towel and sprinkle with some salt. Fry in oil until golden brown.
2-Meanwhile If you are adding the Persian lime, wash then poke a few holes in the limoo and put them in a bowl with half a cup of boiling water. Set aside.
3-Cut the tofu in small 2 cm cubes. Then fry them lightly in the oil until golden. Drain the oil on a paper towel.
4-Add one jar of Gheymeh to the saucepan add in 100 ml of water.
5-Empty in the limoo and the water they have been soaked in.
6- Add the fried tofu in.
7- Bring to boil then simmer on medium heat for 15 minutes.
8- Serve with the french fries. Enjoy this stew with aromatic saffron steamed rice and salad Shirazi (find the recipe on our Free cookbook).
Looking for more inspirations?
Gheymeh stew can also be paired with these following options:
*300g Mushrooms. My favourite are shiitake mushrooms, simply add to the Gheymeh sauce and simmer for 20 minutes.
*1 large Eggplant. Cut the eggplant into strips and fry separately with olive oil. Add them on top of the Gheymeh for serving.
*300g Okra. Lightly fry them until they are golden, then simmer with the Gheymeh sauce for 20 minutes.
*Veggie Balls - This is a very popular dish among kids and fussy grown-ups . You can hide any veggies inside the veggie balls and serve with Gheymeh and chips.