Aromatic and tangy, Gheymeh is a staple for many Persian festivals. Traditionally served with a side of french fries, this all-time favourite is a versatile and satisfying meal option for an everyday flavour that you would never get bored with.
This cooking sauce has no fillers and is Gluten Free, Keto Friendly, Vegan/ Vegetarian Friendly.
Add it to your everyday cooking or go classic and show off your world cuisine knowledge by making a classic Gheymeh in three easy steps:
1- Fry and half cook your ingredients (See below for suggestions)
2- Add this sauce plus half a jar of stock/water.
3- Simmer for 20 minutes or until your ingredients are cooked.
Serve on steamed rice with a side of salad.
Traditionally made with lamb or beef & split peas. For a vegetarian option we recommend: eggplants, mushroom, capsicum, zucchini, okra.
Or simply mix through with rice to make a Persian Pilaf.
See blog for recipes.
Download our Free Recipe Book for more inspirations
Size: 320 ml
This sauce has no preservatives. Please use a clean spoon to take out. Keep in the fridge after opening and consume within two weeks.
Australian tomatoes, onion, lime juice, yellow peas flour, rose water, turmeric, black pepper, cinnamon, himalayan pink salt, ground rose petals
1- Heat a drizzle of oil in a saucepan. Add 500g of ingredients with seasoning (see suggestions above). Cook until sealed.
Optional: In a saucepan cook ½ cup yellow split peas, add with the sauce.
2- Add in the Gheymeh sauce with an extra half a jar of vegetable stock.
Optional : Add two Exotic Bazaar Persian Limes.
3- Bring to boil then simmer for 20 minutes or until ingredients are cooked, stirring occasionally.
4- Top with fried potatoes. Serve on rice with a wedge of lemon, salad, and yoghurt.