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Gheymeh (Persian Beef Stew)
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Prep Time:
20 minutes
Cook Time:
130 minutes
Total Time:
150 minutes
Satisfy your taste buds with easy-to-make Persian beef stew, garnished with crispy French-fried potato strips. Customize spice level to your liking.
Ingredients:
  • 1.5 tablespoons oil
  • 1 medium onion, chopped
  • 0.75 pound beef stew meat, cut into small pieces
  • 1 cup dried split peas
  • 2 dried Persian limes
  • 1.5 tablespoons tomato paste, or to taste
  • 1 pinch curry powder, or to taste
  • 1 pinch ground turmeric, or to taste
  • 1 pinch ground black pepper to taste
  • water as needed
  • oil for frying
  • 0.5 pound potatoes, peeled
Instructions:
  • In a saucepan over medium heat, heat 1 1/2 tablespoons of oil and sauté the onion until softened and translucent, around 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper. Pour in water until the mixture is fully covered. Cover and simmer for 2 to 3 hours until split peas are tender and meat is fully cooked. Enjoy!
  • Prepare the hot oil for frying by heating 2 inches in a deep saucepan over medium heat to 300°F (150°C). Slice the potatoes into thin 2-inch long pieces and fry in batches until soft, about 4 to 5 minutes each. Drain on a paper towel-lined plate before serving.
  • Turn up the heat to reach 400 degrees F (200 degrees C) for the oil. Fry the potatoes again until they are golden and crisp, for about 4 to 5 minutes per batch. Then, remove them from the oil and let them drain on fresh paper towels.
  • Ladle the flavorful stew into bowls and top with the delicious potatoes.

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