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 yellow 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 citrus and tangy flavours that are distinctive to the Persian cuisine. Enjoy this delicious stew with fragrant saffron basmati rice. This recipe is also available on our Free Recipe Book.
1 Jar Exotic Bazaar Gheymeh
2 Large Potatoes
1 cup Yellow Split Peas (Alternatively use white beans or chickpeas)
Cooking oil of your 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- Wash then cook the yellow split peas with two cups of water and a knob of butter/ghee/olive oil. 4- When split peas are cooked, add in one jar of Gheymeh. 5- Empty in the limoo and the water they have been soaked in. 6- Bring to boil then simmer on medium heat for 15 minutes. 7- Serve with the french fries.
Enjoy this stew with aromatic saffron steamed rice and salad Shirazi (find the recipe on our Free Recipe Book).
Looking for more inspirations?
You can also try Gheymeh with the following options:
*300g Mushrooms (my favourite is shiitake mushrooms) simply add them 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.