Gheimeh stew recipe with red meat and saffron

Gheimeh stew is our original and old Iranian food, which is better for making it tastier and more fitted. Take a look at some of the points mentioned below. If you follow all these tips on how to prepare stuffing, you can give the best taste to your stew.

ingredients :

Chopped mutton = 300 g
Split pea = 200 g
Large onion = 1 pcs
Salt, pepper and turmeric = as needed
Cinnamon stick = one piece
Tomato paste = 2 tbsp
Saffron mixed with hot water = half a cup
Omani lemon powder = in the required amount
Fried potatoes = as needed

Instruction :

First, wash the Split pea And soak for about two hours And twice Change Split pea water.

Finely chop the onion and fry in oil And after it softens, add the mutton and fry And fry together and then pour some water And let them cook slowly when the meat is half cooked Roast the split peas in a separate bowl and add to the meat. Then pour the cinnamon stick into it.

When the split peas and meat are cooked, fry the tomato paste separately Add salt, turmeric and pepper and pour into the stew. Then add saffron.

Let the ingredients go well Add the Omani lemon powder to the stew for the last half hour or so. Finally, remove the cinnamon stick And decorate with fried potatoes.

Tips for making Gheimeh stew with red meat and saffron:
You can add a small amount of rose water to prepare the stuffing stew, it will be fragrant.

For Gheimeh stew with red meat and saffron, you can also use whole Omani lemon You just have to pierce both sides with a fork before using it And put it in boiling water to remove the bitterness. The use of Omani lemon powder makes Gheimeh stew sour. This is quite a matter of taste.

You can use a small potato to glaze Gheimeh stew Finely chop and pour into your Gheimeh stew.

Add hot onions a lot to prepare Gheimeh stew.

Some people in the “Gheimeh stew” use prunes You may also like to use a few plums.

Gheimeh stew recipe with red meat and saffron