Khoresht e Gheymeh

By Samira Mohyeddin
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SERVES
4

Ingredients

  • 1 large white onion
  • 1 pound stewing beef
  • 1 tablespoon turmeric
  • 2 sticks cinnamon
  • 1 teaspoon cinnamon powder
  • 1 tablespoon of tomato paste
  • 3/4 cup of yellow split peas
  • 4 limoo omani (sun dried lime)
  • 2 tablespoons of neutral cooking oil
  • 1 large yukon gold potato
  • 1/2 tin San Marzano DOP tomatoes
  • Salt and pepper to taste

Directions

  1. Dice one large white onion.
  2. Dice 1/2 can of tomatoes.
  3. Cut stewing beef into one inch cubes.
  4. Soak sun dried limes in water.
  5. Soak 3/4 cup yellow split peas in water
  6. Grate potato or use mandolin to make matchstick slivers. Soak and wash until starch is gone and set aside to dry off.
  7. On medium heat add two tablespoons of neutral cooking oil to a stewing pot.
  8. Throw in your onions and begin to brown.
  9. Add your meat and stir together for a couple minutes.
  10. Add your salt, pepper and turmeric.
  11. Add your cinnamon powder.
  12. Add tomato paste.
  13. And sautee everything together for five minutes.
  14. Remove split peas from the water and and add to the pot and stir for a couple minutes.
  15. Add diced tomatoes and stir for a couple more minutes.
  16. Add cinnamon sticks.
  17. Add four cups of water.
  18. Remove soaked dried limes from the water.
  19. Poke each of them with a fork and add to the pot.
  20. (Salt and pepper again to taste).
  21. Leave on medium - low heat for 2.5 hours.
  22. While the stew is cooking, take a hot skillet and add one inch of neutral cooking oil.
  23. Place matchstick potato fries in and cook till golden brown. Once stew is cooked remove cinnamon sticks before serving. Garnish with the matchstick fries on top and serve with fluffy basmati rice.

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