Persian Khoresh-e Gheymeh بهترین خورش قیمه ایرانی با دستور کامل

Recipe for Persian Khoresh-e Gheymeh (Khoresh, Gheimeh) Hearty split-pea and meat stew Makes: 10 servings INGREDIENTS: -- 2 pounds Stew beef with 10 – 15% fat -- 1 large White onion -- 5 Dried Ammani limes (from Mediterranean market) -- 2 Roma tomatoes, shredded with skin -- 1 1/2 tbsp Turmeric powder -- 3/4 cup Dry split peas (slow-cooked variety from Persian/Mediterranean markets) -- 3 tbsp Tomato paste -- 1/2 tsp Ground saffron -- 1 tsp Cinnamon powder -- 1/4 tsp Cardamom powder -- 1/2 tsp Cumin powder -- 2 tsp Dried Damascus roses, crushed (sold in Persian/Middle Eastern markets) -- 1/4 tsp Cayenne pepper -- 2 tbsp Lime juice -- 1 tsp Black pepper -- 2 tsp Salt -- 1 1/2 cups Chicken broth -- 5+ cups Hot water -- Vegetable oil DIRECTIONS: -- Have 5+ cups of water boiling in a kettle, ready to be used. -- Sort and clean the dry split peas and soak them in warm tap water for 1 hour. -- Poke several holes/cuts in each of the dried limes and soak them in a medium bowl of hot water from the kettle for at least 1 hour. -- Dice the onion. -- In a small frying pan, sauté 1/2 cup diced onion in 2 Tbsp of vegetable oil. ---- Stir frequently (on medium high) until golden brown (about 8 minutes). ---- Put in a bowl and set aside. -- After the split peas and dried limes have soaked for at least an hour: ---- Pour the split peas into a colander and let drain for a few minutes. ---- In the same small frying pan, add 2 more Tbsp of vegetable oil and preheat until shimmering ---- Sauté the soaked split peas in the pre-heated vegetable oil on medium high, for about 5 minutes, stirring once a minute. ------ Put the peas in the same bowl with the sautéed onions and set aside. ------ Sautéing the peas adds flavor and firms them up. -- In a medium-sized pot (or Dutch oven), heat 3 Tbsp vegetable oil on medium high. -- Add the rest of the diced onions and sauté for 6 minutes while stirring once a minute, long enough to sweat them. -- Add the stew meat, the turmeric and tomato paste to the pot with sauteed onions. Stir thoroughly to mix. -- Cook meat, turmeric, tomato paste and onion mixture until the meat starts changing color (about 7 minutes), stirring once a minute. -- Add 1 1/2 cups chicken broth, 3 cups hot water, and the shredded Roma tomatoes. -- Bring to a boil. -- Add the sauteed split peas and fried onion to the pot. -- Drop the temperature to simmer. -- Cover the pot and simmer for 30 minutes. -- After 30 minutes, add dried limes, salt, and pepper and stir thoroughly. -- Simmer for an additional 30 minutes. -- Finally, add crushed Damascus Roses, cumin powder, cinnamon powder, cardamom powder, ground saffron, and cayenne, and stir well. -- Continue simmering for an additional 20 minutes. -- Add in the lime juice, do a final adjustment for salt, and stir before serving. SERVING: -- Serve in individual small bowls with fried potato sticks (or shoestring French fries) on top. -- Serve with Persian Saffron Rice. VARIATION: -- Along with the stew beef, add some rib meat with bones to enhance the flavor.

Thanks Chef Baghari for the awesome Gheymeh recipe. I'll give a try.

I can’t believe this guy hasn’t got more subs, he’s brilliant 🤩

My fiancé loved it. We made it last night and he got 2nds. I love being able to make authentic persian food for him to remind him of home.

Thx soooo much for doing a video for this dish!!! I love this dish and I can finally make it with your detailed instructions!!! I am Persian but learning Persian cooking from you !!! Thxxx

My favorite Persian recipe channel, Thank you for what you do!

One of the best recipes of Gheimeh I hv seen

Another master piece. Thanks

Amazing teacher as always:) your instructions and steps are always so clear. ty for sharing this wonderful delicious dish. Thanks for being pleasant as well. Bravo 👏

I want to tell you my story!!! My ethnicity is Latino my family is from El Salvador 🇸🇻 and I met my fiancée a couple years ago, he is Persian 🇮🇷. Well his mom left to Iran a couple of months ago, so I asked him which Persian food is his favorite and was missing the most so I can try and cook it. Jokingly (because is hard to cook) he said khoresh gheymeh(which is his favorite). Let me tell you I watched your video like 10 times no joke. Keep in mind I have never ever cooked Persia food in my life!!!. After cooking for 2hrs n half and some pointers from Rosana. My fiancée, his brother and Rosana tried it and loved it!! they were all amazed, surprised on how good it came out. Thank you for your video it helped me so much!! I wish I could share the pictures with you!!!

great recipe!!!!! thank you chef for all the small details that make a huge difference in traditional persian cooking

Fantastic recipe. Well explained

Wonderful commentary in preprations of geymeh resulting in an inviting dish thanks

Thank you so much for inviting me 😊 very interesting 👏👏👏👏👏👏👏

Kheyli mamnoon aghae Bagheri, dastetoon dard nakone, ghazahae Irooni ra kheyli doost daram. Dorood az Tajikan🇹🇯🇮🇷 -Omid

Looks delicious!!

Clear explanation! Merci , bon appetit!!!

love the videos man!

This looks so delicious!

Looks delicious! I also make it with beef broth and I agree with you. Broth enhances the flavor of Gheimeh!