Gheimeh

Gheimeh is a popular Persian stew made with lamb or beef, split peas, and tomatoes. It is a staple dish in Iranian cuisine and is often served with rice. The stew is known for its rich flavor and its distinct yellow color, which comes from the turmeric used in its preparation.

The key ingredients in gheimeh are diced meat, typically lamb or beef, and yellow split peas. These are simmered together with a tomato-based sauce, which can be made from fresh tomatoes, tomato paste, or a combination of both. Onions are usually sautéed as a base for the stew, and spices such as turmeric, cinnamon, and black pepper are added for flavor. Dried limes, known as "limoo amani," are a crucial ingredient that imparts a unique sour and slightly smoky taste to the dish.

Gheimeh is typically cooked slowly over low heat to allow the meat to become tender and the flavors to meld together. The split peas absorb the liquid and thicken the stew. Towards the end of the cooking process, fried potatoes or fries are often added, contributing a contrasting texture and flavor.

This stew is almost always served with Persian steamed rice, known as "chelow" or "polo." The combination of the savory stew and fluffy rice is a classic pairing. Gheimeh is a common dish for everyday meals as well as for special occasions and celebrations in Iran and in Persian communities around the world. There are regional variations, with some recipes including additional ingredients like eggplant (gheimeh bademjan) or mushrooms.