Khoresht Gheymeh Recipe: A Hearty And Delicious Persian Meat Stew Idea

Today, we are excited to share two delicious and healthy Persian dish recipes with you – Khoresht Gheymeh and Celery Stew, also known as Khoresht Karafs. These dishes are packed with flavor, spices, and wholesome ingredients that are sure to satisfy your taste buds. Let’s take a closer look at each recipe:

Khoresht Gheymeh Recipe

Ingredients:

• 1 cup yellow split peas, soaked overnight
• 1 lb. beef or lamb cubes
• 1 large onion, chopped
• 4-5 tbsp. vegetable oil
• 1 tsp. turmeric powder
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. cinnamon powder
• 2 tbsp. tomato paste
• 2-3 dried limes
• 2-3 small potatoes, peeled and cubed (optional)

Instructions:

1. Drain and rinse the soaked yellow split peas in a colander.
2. In a large pot or dutch oven, heat the oil over medium heat and sauté the chopped onions until they are translucent, stirring occasionally.
3. Add the beef or lamb cubes and brown on all sides, stirring occasionally.
4. Add the turmeric powder, salt, black pepper, and cinnamon powder to the pot and continue to sauté the meat and onions for a few more minutes until fragrant.
5. Add the drained split peas to the pot, along with enough water to cover the ingredients by about 2 inches. Bring to a boil, then reduce the heat to low and simmer for 1-1.5 hours, stirring occasionally and adding more water as needed.
6. Add the tomato paste and dried limes to the pot and stir to combine. If using potatoes, add them now as well. Simmer for another 30-45 minutes, or until the meat and split peas are tender and the stew is thickened.
7. Serve the Khoresht Gheymeh hot with steamed basmati rice on the side.

Celery Stew, Khoresht Karafs Recipe

Ingredients:

• 1 lb. boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 bunch celery, washed and sliced
• 1 large onion, chopped
• 4-5 tbsp. vegetable oil
• 1 tsp. turmeric powder
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. cinnamon powder
• 2 tbsp. tomato paste
• 2-3 dried limes
• 2-3 small potatoes, peeled and cubed (optional)

Instructions:

1. In a large pot or dutch oven, heat the oil over medium heat and sauté the chopped onions until they are translucent, stirring occasionally.
2. Add the chicken pieces and brown on all sides, stirring occasionally.
3. Add the turmeric powder, salt, black pepper, and cinnamon powder to the pot and continue to sauté the chicken and onions for a few more minutes until fragrant.
4. Add the sliced celery to the pot, along with enough water to cover the ingredients by about 2 inches. Bring to a boil, then reduce the heat to low and simmer for 30-45 minutes, stirring occasionally and adding more water as needed.
5. Add the tomato paste and dried limes to the pot and stir to combine. If using potatoes, add them now as well. Simmer for another 30-45 minutes, or until the chicken and celery are tender and the stew is thickened.
6. Serve the Celery Stew hot with steamed basmati rice on the side.

We hope you enjoy these flavorful and nourishing recipes as much as we do! Don’t be afraid to experiment with the spice levels and ingredients to make them your own. As always, remember to source high-quality ingredients for the best taste and nutrition. Bon appétit!