Gheymeh Stew

10 hours

How many people?

By people

We have guests

Beef

200 g

Water

400 ml

Onion

89 g

Split Peas

55 g

Turmeric

0.6 tsp

Dried Lime

10 g

Rose Water

9 g

Cardamom

1 pcs

Or: 0.4 tsp

Tomato Paste

35 g

Cinnamon Stick

3 g

Or: 0.3 tsp

Black Pepper

0.3 tsp

Red Pepper

0.3 tsp

Salt

4 g

Cooking Instructions

Soak 55 g Split Peas for at least 6 hours.

Cook the split peas separately for 30 minutes, then drain and set aside.

Dice 89 g Onion and sauté.

Transfer the onion to a plate, add a little more oil to the same pan over higher heat, and sear 200 g Beef until one side is fully browned.

Sear the other side of the meat.

Add 0.6 tsp Turmeric, 0.3 tsp Black Pepper, and 0.3 tsp Red Pepper.

Reduce heat and return the onion to the pot.

Add 35 g Tomato Paste and sauté briefly.

Add boiling 400 ml Water.

Add 3 g Cinnamon Stick.

Add the split peas.

Cover and simmer on low heat for 2 hours.

In the last hour, add 10 g Dried Lime and 4 g Salt.

In the last 5 minutes, add 9 g Rose Water and 1 pcs Cardamom, then let it rest for 15 minutes.

Nutritional Composition (per 100g)

Nutri-Score C

80 kcal

Protein 7.3 g

Unsaturated Fat (Good) 0.7 g

Saturated Fat 1.5 g

Trans Fat (Bad) 0.0 g

Carbohydrates 3.9 g

Sugar 1.2 g