Khoresht Gheymé (Persian Stew)
Ingredients:
250g lamb (cut into stew-sized pieces)
250g split chickpeas (washed and soaked)
2 tbsp tomato paste
1 large onion (finely chopped)
1 stick of cinnamon
3 green cardamom pods
1 tsp rosewater
Oil (as needed)
3 dried limes (Limoo Omani)
Salt, black pepper, turmeric (to taste)
1 tbsp saffron (dissolved)
Water (as needed)
Instructions:
Poke holes in the dried limes with a fork and place them in boiling water to remove the bitterness.
Wash and peel the onion, then chop it finely.
Heat oil in a pot and sauté the chopped onions until golden.
Add the prepared lamb pieces to the onions and cook until the meat changes color.
Add turmeric to the meat and sauté until the turmeric is well incorporated.
Rinse the soaked chickpeas and let them soak for 30 minutes, changing the water once during this time.
Add the chickpeas to the pot and sauté with the meat.
Add the tomato paste and sauté until it darkens and the color of the paste dominates.
Pour warm water into the pot, increase the heat to bring it to a boil. Once it boils, lower the heat and let it simmer.
Half an hour before the stew is ready, add the saffron and dried limes.
In a separate pot, add water, cinnamon, and cardamom, and bring it to a boil (this will add an amazing aroma and flavor to your stew).
Once the cinnamon and cardamom have been boiled, add them to the stew and stir.
Add rosewater and salt to the stew (adjust the amount of rosewater according to your taste; if you don’t like the smell, you can omit it).
Peel and chop potatoes into thin slices and fry them.
Add the fried potatoes to the stew just before serving, or serve them on the side. (You can leave the potatoes in the stew for about 5 to 10 minutes or serve them directly on the dish.)
❤️ Enjoy your meal! ❤️
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