Gheymeh (Persian Split Pea and Beef Stew)
Local name: قیمه
In short: Beef simmered with yellow split peas, tomato paste, cinnamon and dried limes, then topped with crisp matchstick fries and served with rice. It takes about 3 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Resting
- 1 h
- Total
- 3 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 450 kcal
Gheymeh is a staple of Persian family tables and large gatherings, and it is the stew many children grow up loving. Yellow split peas are simmered with beef, tomato paste and dried limes until they hold their shape but melt on the tongue, and a handful of crisp fries goes on top at the last moment. Cinnamon and saffron add a gentle sweetness. Serve with steamed rice.
Instructions
- Heat the 3 tbsp oil in a heavy pot over medium heat. Cook the onion for 10 minutes until golden, stir in the turmeric, then add the beef and brown it for 8 minutes.
- Stir in the tomato paste, cinnamon, salt and pepper for 2 minutes. Pour in the hot water, bring to a boil and skim off any foam. Cover and simmer on low heat for 40 minutes.
- Add the drained split peas and the pierced dried limes. Simmer partly covered for 45 to 60 minutes, until the beef is tender and the peas are soft but still whole. Add a little hot water if the stew gets too thick.
- Heat the frying oil in a deep skillet to about 175°C (350°F). Fry the potatoes in 3 batches for 5 to 6 minutes each, until golden and crisp. Drain on paper towels and season with salt.
- Stir the saffron water into the stew and simmer uncovered for 5 minutes. Taste and adjust the salt, and remove the limes if the stew has turned sour enough.
- Serve the stew over rice with the hot fries piled on top just before eating, so they stay crisp.
Tips
- For lighter fries, toss the potato sticks in 2 tbsp oil and bake them at 220°C (425°F) for 25 minutes, turning once.
- Many families stir in a tablespoon of verjuice (sour unripe grape juice) or a pinch of ground dried lime at the end for extra tartness.
Questions and answers
Why are my split peas still hard?
Old peas or too much acid early on, from the tomato paste and dried limes, can keep them firm. Use fresh peas, soak them and simmer gently until soft.
Can I make gheymeh ahead of time?
Yes, the stew tastes even better the next day. Keep it without the fries for up to 4 days and fry or bake fresh potatoes just before serving.
What is the difference between gheymeh and ghormeh sabzi?
Gheymeh is a tomato-based stew with split peas and fries on top. Ghormeh sabzi gets its dark green color and flavor from fried herbs and kidney beans, though both use dried limes.
How long does it take to make Gheymeh (Persian Split Pea and Beef Stew)?
About 3 h in total: 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Gheymeh (Persian Split Pea and Beef Stew)?
About 450 kcal per serving, with 24 g of protein, 36 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 36 g |
| Fat | 22 g |
| Fiber | 9 g |
| Sugar | 5 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
