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One of the most popular Iranian stews is Gheymeh Khoresh. The word Khoresh means stew in Farsi. This is a delicious stew of split peas, meat (lamb and/or beef), turmeric, tomato paste, dried limes and slow simmered to perfection with the final touch of some aromatic spices and my signature touch of spicy heat from cayenne peppers! See recipe below in comments section.
In addition to learning how to cook Khoresh-e Gheymeh, in this video you will learn some foundational Persian stew cooking techniques. The techniques apply to all Persian Khoreshes (stews). Gheymeh is often served at religious ceremonies, funerals and wakes, giving it a spiritual place in Iranian culinary landscape. Some even believe that eating Gheymeh given for charity has healing qualities! Here's to your health; enjoy!
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Full recipes for all items are in first comment under this video.
0:00 Introduction
0:29 Persian stew-making technique
0:44 All about onions; fry some to golden color for flavor. The rest go in the stew.
1:54 Clean and sauté split peas
2:24 Where to get split peas?
3:14 Put aside fried onions and pre-cooked split peas
4:01 Start building the stew in the pot. Start with frying the larger portion of onions.
5:28 Stirring technique
5:55 All about the meat that goes into the stew
7:11 Adding the meat (and shank bone) to the stew
7:57 Initial stir of meat and onions
8:10 Adding turmeric and tomato stew to the stew
8:32 Stir meat, turmeric and tomato paste and cook for a~8 minutes
8:57 Remember to always have a kettle of hot water ready by your stew pot!
9:45 First stretch of cooking meat is completed.
9:48 Adding the liquids to the pot (hot water and chicken broth)
11:07 Adding fresh shredded tomatoes to the pot
11:49 Bring stew to a boil
12:02 Adding the pre-cooked split peas and friend onions set aside earlier
12:08 Lower temperature, cover pot and simmer for 30 minutes
12:30 All about dried (Ammani) limes; pre-soaked in hot water for an hour
13:06 First 30-minute simmer is done. Adding the Ammani likes to the stew
13:51 Adding salt and pepper to the stew
14:12 Starting the second 30-minute simmering phase
14:26 Second 30-minute simmering stretch is over
14:32 Adding the aromatic spices to the stew
14:43 All about the aromatic spices we are adding (saffron, turmeric, cumin,, cinnamom, cardamom, crushed roses, and cayenne pepper)
16:00 Stir aromatic spices into the stew and simmer for a final 20 minutes
16:27 Final 20-minute simmer is over
16:40 Final touch 1 is adjusting for salt and pepper
16:45 Final touch 2 is to add fresh lime juice to tease the taste buds and jazz it up a bit
16:59 Serving Gheymeh + serving suggestions
17:20 Adding crispy fried potato on top of Gheymeh
17:46 Explaining traditional serving occasions and rituals associated with Gheymeh
18:08 Outtro