Friday, May 1, 2009

Khoresht-e Ghaimeh

khoresht-e ghaimeh

In Iran it is customary to serve rice (chelow or polow) with one of the many variety of khoreshts. A khoresht is a type of stew with thickened sauce usually containing meat and vegetables that is served over rice. The meats most often used are lambs, beef or chicken. There are also other varieties of meatless khoresht such as Bademjaan Sorkh Kardeh or fried eggplant khoresht.
Typically Iranian stews are modestly spiced, but flavored with sour juices such as lime, lemon, or sour orange. Sometime dried pomegranate seeds are also used.
Some of the classical and centuries old khoreshts usually served at all important occasions in Iran are Ghaimeh, Ghormeh Sabzi, Fesenjaan and Baadenjaan.
Today I wish to share with you one of the main Iranian stews which I learned from a friend of mine. This is one of my favorite Persian dishes – one I also used to make for my friends and family. This is perhaps one Persian homestyle cooking at its best…

Today’s Recipe:
Khoresht-e Ghaimeh

Ingredients: (6 servings)

750 grams stewing (boneless) lamb or beef
250 grams dried yellow split-peas
3 - 4 large onions, chopped
500 grams potatoes (chopped and fried)
½ cup of cooking oil
2 – 3 tablespoon of tomato paste
3 – 4 crushed, dried limes (small ones with sour taste); freshly squeezed lime juice can be used instead
½ teaspoon salt or to taste
½ teaspoon black or ground pepper or to taste
1 teaspoon spices (turmeric, paprika) or to taste


Prior to cooking, soak split-peas in warm water for 2 – 3 hours, and then drain out the water.
Peel and thinly slice onions, then fry in oil until golden. Wash and cut meat into small pieces and fry in onions until the color changes. Add 3 glasses of water and bring to boil. Let it boil slowly for 1 – ½ hours until mostly cooked, adding more water if needed.
Peel and wash potatoes and cut into small pieces. Add potatoes, split-peas, salt, pepper, spices and tomato paste and continue boiling slowly until cooked. Add more water if needed during cooking.
If using dried limes, they should be added in with the other ingredients. If using lime juice, add in towards the end and continue cooking for another 3 – 4 minutes. Adjust seasoning according to taste. Serve this delicious khoresht with white rice.
Selamat mencoba and wish you every success…

sprinkle with thin sliced fried potatoes

and diced lamb and dried limes...

best served with sweet polow or chelow

or plain white rice

...or even with bread or naan

(Photography by hamsare-mosafer, Nikon D80)

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