Gheimeh: Difference between revisions

Latest revision as of 03:32, 13 February 2025

Gheimeh[edit]

Gheimeh (Persian: ____) is a traditional Iranian stew made with lamb, split peas, dried lime, and tomato paste. It is a popular dish in Iran and is often served with rice.

Ingredients[edit]

The main ingredients of Gheimeh include:

Lamb or beef: The meat is usually cut into small cubes.
Split peas: These are cooked until tender and add a unique texture to the stew.
Dried lime (limoo amani): These are used to add a distinct sour flavor.
Tomato paste: Provides the base of the stew's sauce.
Onion: Chopped and sautéed to form the base of the stew.
Turmeric, cinnamon, and other spices: Used to season the stew.

Preparation[edit]

To prepare Gheimeh, the following steps are typically followed:

1. Sauté the onions: Finely chop the onions and sauté them in oil until golden brown. 2. Add the meat: Add the cubed lamb or beef to the onions and brown the meat. 3. Incorporate spices: Add turmeric, cinnamon, and other spices to the meat and onions. 4. Add tomato paste: Stir in the tomato paste and cook for a few minutes. 5. Cook the split peas: Add the split peas to the pot along with water or broth. 6. Simmer with dried lime: Add the dried limes and let the stew simmer until the meat and peas are tender. 7. Adjust seasoning: Season with salt and pepper to taste.

Serving[edit]

Gheimeh is traditionally served with Persian rice, often garnished with saffron or barberries. It is a staple dish during family gatherings and special occasions.

Variations[edit]

There are several regional variations of Gheimeh, including:

Gheimeh Bademjan: Includes eggplant as an additional ingredient.
Gheimeh Sibzamini: Features potatoes either cooked in the stew or fried and served on top.

Related pages[edit]

@@ Line 1: / Line 1: @@
-'''Gheimeh''' is a traditional [[Iranian cuisine|Iranian]] stew. The dish is also popular in [[Iraq]] and [[Azerbaijan]], where it is known as ''[[Khoresh]] Gheimeh''. The main ingredients of Gheimeh are [[meat]], [[split peas]], [[onion]]s, [[tomato paste]], and [[dried lime]]. It is often garnished with [[French fries]] and served with [[rice]] or [[bread]].
+== Gheimeh ==
+[[File:Gheymeh_stew.jpg|thumb|right|A bowl of Gheimeh stew]]
+'''Gheimeh''' (Persian: ____) is a traditional [[Iranian cuisine|Iranian stew]] made with [[lamb]], [[split peas]], [[dried lime]], and [[tomato paste]]. It is a popular dish in [[Iran]] and is often served with [[rice]].
 == Ingredients ==
-The primary ingredients in Gheimeh are meat, usually [[lamb]] or [[beef]], and yellow split peas. The meat is typically cut into small cubes and browned in a pan with onions and garlic. The split peas are then added, along with tomato paste, dried lime, and various [[spices]] such as [[turmeric]], [[salt]], and [[pepper]]. The mixture is then simmered until the meat is tender and the flavors have melded together.
+The main ingredients of Gheimeh include:
+* [[Lamb]] or [[beef]]: The meat is usually cut into small cubes.
+* [[Split peas]]: These are cooked until tender and add a unique texture to the stew.
+* [[Dried lime]] (''limoo amani''): These are used to add a distinct sour flavor.
+* [[Tomato paste]]: Provides the base of the stew's sauce.
+* [[Onion]]: Chopped and sautéed to form the base of the stew.
+* [[Turmeric]], [[cinnamon]], and other spices: Used to season the stew.
 == Preparation ==
-Gheimeh is typically prepared by first browning the meat in a pan with onions and garlic. The split peas are then added, along with the tomato paste and dried lime. The mixture is then simmered until the meat is tender and the flavors have melded together. The dish is often garnished with French fries and served with rice or bread.
+[[File:Gheymeh_stew.jpg|thumb|left|Gheimeh served with rice]]
+To prepare Gheimeh, the following steps are typically followed:
+. '''Sauté the onions''': Finely chop the onions and sauté them in oil until golden brown.
+. '''Add the meat''': Add the cubed lamb or beef to the onions and brown the meat.
+. '''Incorporate spices''': Add turmeric, cinnamon, and other spices to the meat and onions.
+. '''Add tomato paste''': Stir in the tomato paste and cook for a few minutes.
+. '''Cook the split peas''': Add the split peas to the pot along with water or broth.
+. '''Simmer with dried lime''': Add the dried limes and let the stew simmer until the meat and peas are tender.
+. '''Adjust seasoning''': Season with salt and pepper to taste.
 == Serving ==
-Gheimeh is traditionally served with rice or bread. It is often garnished with French fries, which add a crunchy texture to the dish. In Iran, Gheimeh is often served as part of a larger meal, which may also include other dishes such as [[Salad Shirazi]] or [[Mast-o-Khiar]].
+Gheimeh is traditionally served with [[Persian rice]], often garnished with [[saffron]] or [[barberries]]. It is a staple dish during family gatherings and special occasions.
 == Variations ==
-There are several regional variations of Gheimeh. In some parts of Iran, the dish is made with [[eggplant]] instead of split peas. In Iraq and Azerbaijan, the dish is often made with [[lamb]] and is known as ''Khoresh Gheimeh''.
-== Cultural Significance ==
+There are several regional variations of Gheimeh, including:
-Gheimeh is a popular dish in Iran, particularly during the month of [[Muharram]], when it is traditionally prepared and distributed to the poor as part of the [[Ashura]] commemorations.
+* '''Gheimeh Bademjan''': Includes [[eggplant]] as an additional ingredient.
+* '''Gheimeh Sibzamini''': Features [[potatoes]] either cooked in the stew or fried and served on top.
+== Related pages ==
+* [[Iranian cuisine]]
+* [[Stew]]
+* [[Persian rice]]
 [[Category:Iranian cuisine]]
 [[Category:Stews]]
-[[Category:Middle Eastern cuisine]]
-{{Iran-cuisine-stub}}
-{{food-stub}}