Stew Gheymeh

Stew Gheymeh

One of the most delicious dishes of the people of Iran is the stew of gheymeh which has a very good taste.

The stew gheymeh is served with white rice kateh or Rice smoothing Served.


  1. Onions: 1 pc
  2. Potatoes: 1 large
  3. Split chickpea : 70 g
  4. Lamb minced meat : 100 g
  5. Salt and pepper: to the extent necessary
  6. Turmeric: To the extent necessary
  7. Cinnamon: By choice
  8. Lemon Amani: 3 small number
  9. Tomato paste: 1 tbsp
  10. Boiling water: 2 glass
  11. Oil: To the extent necessary

Cooked Stew gheymeh Method:

To cook, first chop the onion and fry in a frying pan with a little oil. When the onions are golden, add the salt, pepper and Turmeric. Next, add the Split chickpea that has been soaked for about two hours and fry slightly.

Then add the meat and whisk thoroughly with the back of the spoon to coat the seeds.

After changing the color of the meat, collect the ingredients in the pan to a corner of the pot and fry a spoonful of the tomato paste in the pot to make it taste lighter and not smell raw.

Finally, pour the pre-soaked lemons into the pan and add two glasses of boiling water. It takes about an hour for the stew to cook. In the meantime, cut the potatoes and fry in oil. After the cotyledon is fully cooked, add the potatoes to the stew and allow to cook well and oil.

recommendations :

In order for the stew to have a good flavor, it must pour potatoes into the stew to cook well.

Use a small amount if you add cinnamon.

Rice is the best choice for stew. Enjoy this delicious stew by eating greens and pickles.

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