Persian Khoresh-e Gheymeh بهترین خورش قیمه ایرانی با دستور کامل
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- čas přidán 31. 05. 2024
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One of the most popular Iranian stews is Gheymeh Khoresh. The word Khoresh means stew in Farsi. This is a delicious stew of split peas, meat (lamb and/or beef), turmeric, tomato paste, dried limes and slow simmered to perfection with the final touch of some aromatic spices and my signature touch of spicy heat from cayenne peppers! See recipe below in comments section.
In addition to learning how to cook Khoresh-e Gheymeh, in this video you will learn some foundational Persian stew cooking techniques. The techniques apply to all Persian Khoreshes (stews). Gheymeh is often served at religious ceremonies, funerals and wakes, giving it a spiritual place in Iranian culinary landscape. Some even believe that eating Gheymeh given for charity has healing qualities! Here's to your health; enjoy!
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#CafeBagheri #Gheymeh #SplitpeaStew #PersianStew #Splitpea #PersianFood #IranianFood #Saffron #Cinnamon #Cardamom #Khoresh #خورش_قیمه #قیمه
Full recipes for all items are in first comment under this video.
0:00 Introduction
0:29 Persian stew-making technique
0:44 All about onions; fry some to golden color for flavor. The rest go in the stew.
1:54 Clean and sauté split peas
2:24 Where to get split peas?
3:14 Put aside fried onions and pre-cooked split peas
4:01 Start building the stew in the pot. Start with frying the larger portion of onions.
5:28 Stirring technique
5:55 All about the meat that goes into the stew
7:11 Adding the meat (and shank bone) to the stew
7:57 Initial stir of meat and onions
8:10 Adding turmeric and tomato stew to the stew
8:32 Stir meat, turmeric and tomato paste and cook for a~8 minutes
8:57 Remember to always have a kettle of hot water ready by your stew pot!
9:45 First stretch of cooking meat is completed.
9:48 Adding the liquids to the pot (hot water and chicken broth)
11:07 Adding fresh shredded tomatoes to the pot
11:49 Bring stew to a boil
12:02 Adding the pre-cooked split peas and friend onions set aside earlier
12:08 Lower temperature, cover pot and simmer for 30 minutes
12:30 All about dried (Ammani) limes; pre-soaked in hot water for an hour
13:06 First 30-minute simmer is done. Adding the Ammani likes to the stew
13:51 Adding salt and pepper to the stew
14:12 Starting the second 30-minute simmering phase
14:26 Second 30-minute simmering stretch is over
14:32 Adding the aromatic spices to the stew
14:43 All about the aromatic spices we are adding (saffron, turmeric, cumin,, cinnamom, cardamom, crushed roses, and cayenne pepper)
16:00 Stir aromatic spices into the stew and simmer for a final 20 minutes
16:27 Final 20-minute simmer is over
16:40 Final touch 1 is adjusting for salt and pepper
16:45 Final touch 2 is to add fresh lime juice to tease the taste buds and jazz it up a bit
16:59 Serving Gheymeh + serving suggestions
17:20 Adding crispy fried potato on top of Gheymeh
17:46 Explaining traditional serving occasions and rituals associated with Gheymeh
18:08 Outtro - Jak na to + styl
Recipe for Persian Khoresh-e Gheymeh (Khoresh, Gheimeh)
Hearty split-pea and meat stew
Makes: 10 servings
INGREDIENTS:
-- 2 pounds Stew beef with 10 - 15% fat
-- 1 large White onion
-- 5 Dried Ammani limes (from Mediterranean market)
-- 2 Roma tomatoes, shredded with skin
-- 1 1/2 tbsp Turmeric powder
-- 3/4 cup Dry split peas (slow-cooked variety from Persian/Mediterranean markets)
-- 3 tbsp Tomato paste
-- 1/2 tsp Ground saffron
-- 1 tsp Cinnamon powder
-- 1/4 tsp Cardamom powder
-- 1/2 tsp Cumin powder
-- 2 tsp Dried Damascus roses, crushed (sold in Persian/Middle Eastern markets)
-- 1/4 tsp Cayenne pepper
-- 2 tbsp Lime juice
-- 1 tsp Black pepper
-- 2 tsp Salt
-- 1 1/2 cups Chicken broth
-- 5+ cups Hot water
-- Vegetable oil
DIRECTIONS:
-- Have 5+ cups of water boiling in a kettle, ready to be used.
-- Sort and clean the dry split peas and soak them in warm tap water for 1 hour.
-- Poke several holes/cuts in each of the dried limes and soak them in a medium bowl of hot water from the kettle for at least 1 hour.
-- Dice the onion.
-- In a small frying pan, sauté 1/2 cup diced onion in 2 Tbsp of vegetable oil.
---- Stir frequently (on medium high) until golden brown (about 8 minutes).
---- Put in a bowl and set aside.
-- After the split peas and dried limes have soaked for at least an hour:
---- Pour the split peas into a colander and let drain for a few minutes.
---- In the same small frying pan, add 2 more Tbsp of vegetable oil and preheat until shimmering
---- Sauté the soaked split peas in the pre-heated vegetable oil on medium high, for about 5 minutes, stirring once a minute.
------ Put the peas in the same bowl with the sautéed onions and set aside.
------ Sautéing the peas adds flavor and firms them up.
-- In a medium-sized pot (or Dutch oven), heat 3 Tbsp vegetable oil on medium high.
-- Add the rest of the diced onions and sauté for 6 minutes while stirring once a minute, long enough to sweat them.
-- Add the stew meat, the turmeric and tomato paste to the pot with sauteed onions. Stir thoroughly to mix.
-- Cook meat, turmeric, tomato paste and onion mixture until the meat starts changing color (about 7 minutes), stirring once a minute.
-- Add 1 1/2 cups chicken broth, 3 cups hot water, and the shredded Roma tomatoes.
-- Bring to a boil.
-- Add the sauteed split peas and fried onion to the pot.
-- Drop the temperature to simmer.
-- Cover the pot and simmer for 30 minutes.
-- After 30 minutes, add dried limes, salt, and pepper and stir thoroughly.
-- Simmer for an additional 30 minutes.
-- Finally, add crushed Damascus Roses, cumin powder, cinnamon powder, cardamom powder, ground saffron, and cayenne, and stir well.
-- Continue simmering for an additional 20 minutes.
-- Add in the lime juice, do a final adjustment for salt, and stir before serving.
SERVING:
-- Serve in individual small bowls with fried potato sticks (or shoestring French fries) on top.
-- Serve with Persian Saffron Rice.
VARIATION:
-- Along with the stew beef, add some rib meat with bones to enhance the flavor.
Great! Will try this recipe! What if you want to add eggplant 🍆? When/how?
@@azziejoon
Soak your skinned eggplant halves in a salt water brine for 2 hours, then completely dry them. After eggplant slices are dried, fry in vegetable oil for a few minutes on each side. During the last 20-30 minutes of simmering the stew, throw in the fried eggplants.
05:42- that's the kind of cooking tip that most videos won't tell you because it becomes something so intrinsic to cooks and not something they think to tell anyone, but is so important. Thank you very much for saying it
I want to tell you my story!!!
My ethnicity is Latino my family is from El Salvador 🇸🇻 and I met my fiancée a couple years ago, he is Persian 🇮🇷. Well his mom left to Iran a couple of months ago, so I asked him which Persian food is his favorite and was missing the most so I can try and cook it. Jokingly (because is hard to cook) he said khoresh gheymeh(which is his favorite). Let me tell you I watched your video like 10 times no joke. Keep in mind I have never ever cooked Persia food in my life!!!. After cooking for 2hrs n half and some pointers from Rosana. My fiancée, his brother and Rosana tried it and loved it!! they were all amazed, surprised on how good it came out. Thank you for your video it helped me so much!! I wish I could share the pictures with you!!!
The best khoresht gheymeh I've had in my 41 years on this planet lol
Thank you for showing my beautiful fiancé how to make this delicious dish, I feel even more in love with her now that she can throw it down Persian style in the kitchen 😆🤣
🥰🥰😍😍😍 love you corazon
Awesome! So glad you tried this recipe! Next is Ghormeh Sabzi; watch that video and try it! 👌🏼👍🏼❤️
@@CafeBagheri I sure will!!
I can’t believe this guy hasn’t got more subs, he’s brilliant 🤩
My fiancé loved it. We made it last night and he got 2nds. I love being able to make authentic persian food for him to remind him of home.
Kheyli mamnoon aghae Bagheri, dastetoon dard nakone, ghazahae Irooni ra kheyli doost daram. Dorood az Tajikan🇹🇯🇮🇷
-Omid
Thx soooo much for doing a video for this dish!!! I love this dish and I can finally make it with your detailed instructions!!! I am Persian but learning Persian cooking from you !!! Thxxx
Thank you so much for inviting me 😊 very interesting 👏👏👏👏👏👏👏
Any time!
Amazing teacher as always:) your instructions and steps are always so clear. ty for sharing this wonderful delicious dish. Thanks for being pleasant as well. Bravo 👏
Thank you!
This dish was my dad's favorite. Everytime we went to his fav persian restaurant, this was his to go. I wanted to have my husband try this dish and thank god we found its recipe. I've made it 4 times and I mention dad all the time ربي يرحمه. We've tried it with rice, French fries and potato sticks from Stop&Shop and it was delicious with alllllllll. Thank you for making delicious recipes.
May he rest in peace! 🙏🏼
I do like Persian food,
My ex was Iranian so I tried it all home cooked, some very nice flavours.
But by god I’m thankful that I’m Pakistani, wherever I go and whatever I try, we just have the best food in the world.
Love your videos! I have been studying and learning Iranian/Persian cooking for years (non-Persian here), and I find it probably one of my favorite cuisines. Khoresht Gheymeh is a regular for my family.
One thing I have learned from the myriad of videos and cookbooks that I have seen is that Iranians consistently call the legumes used in this dish "yellow split peas" when describing the recipe in English. To the English speaker, a split pea, green or yellow is a different product then the "lapeh dir paz," or slow cooking splits used in this recipe. In fact, you can see it on the product label when you show the bag, it is an Indian product Channa Dal that is the "slow cooking yellow split pea" you are referring to. Any Indian grocery and many mainstream stores will carry Channa Dal.
Point well taken. I will make a Community post to further clarify this. And will explain in an upcoming Eggplant Gheymeh khoresh video. Thanks for being here!
@@CafeBagherimamnoonam azeezam!
Bah bah.....
My husband sent me the link to your site. I have made this dish several times. Not like you. I am excited to use your techniques and duplicate the recipe. I am going to look at all of your videos. You are brilliant and explain the process and the why as you go along. Thank you so much for the fabulous lesson. Also, thank you for posting the recipe down below.
I was married for awhile to an Iranian many years ago...he taught me how to make this and I tried to duplicate it when I was single again but failed many times...now I know I will make it correctly! Thank you so much 💖
Recipe in pinned comment right here!
Wow, your recipes go in depht and you truly know what you are talking about. Im surprised you dont have a million followers! The recipes are soooooo detailed and your recipes are so on point. I made lubia polo with your recioe and loved it. I wish you sucess and more people follow you with your recipes.
Fantastic recipe. Well explained
Looks delicious! I also make it with beef broth and I agree with you. Broth enhances the flavor of Gheimeh!
Another master piece. Thanks
love the videos man!
Looks delicious!!
This looks so delicious!
It is!
My favorite Persian recipe channel, Thank you for what you do!
One of the best recipes of Gheimeh I hv seen
❤fantastic video❤. Thank you.
Wonderful commentary in preprations of geymeh resulting in an inviting dish thanks
From Pakistan khaylee mamnoon qazaa besyaar Alee haast
Clear explanation! Merci , bon appetit!!!
im a Bagheri too!!! love this
So delicious 😋 😋 😋
great recipe!!!!! thank you chef for all the small details that make a huge difference in traditional persian cooking
I love the videos so glad chef Krystal told us about it 😁
Thanks Mr Bagheri I love the way you cooking. Keyvan from New Zealand
Salt & Vinegar potato chips goes great with this beautiful dish, great job.
Thanks, was delicious ❤
Great explanation
My mum uses eggplants instead of meat… also extremely delicious!!
Love the way you cook and go to details! wish you the best Aziz.
Thank you!🌺
Your recipes are awesome, but more than anything I love your method of teaching, Thank you for your wonderful program. Siamak from Atlanta Ga.
I used to eat this so often back when i lived with my ex and his family. I’ve been craving it so bad lately i will try to make it as good as them wish me luck!
Made this today so nice thanks for the videos from Dublin Ireland
One of the best foods in the world 🌍 Persion food is full of aroma very delecet flavors..love persoon food .
Can I just say, you are amazing!! I recently came across your videos and I’m hooked!
You are too kind. 🙏🏼
Thank you. I am going to try this recipe. My Baba have always used McDonald french fries instead of potato sticks. Sooo delicious
Second time making this and let me telling u 😊this will be forever on my cooking must list ❤bravo chef 👩🍳 delicious thanks 🙏 try this and believe me u won’t be disappointed
My goodness, this stew looks insanely delicious 🤤 absolutely love Persian food, and this channel 🖤
It’s very good!
great
thank you
Great video of my favorite khoresh! I have never seen the technique of sautéing the lapeh dir paz (split peas) first. I will try that.
One note that I think would help your viewers: the lapeh dir paz are also known as chana dal in Indian grocery stores. It says it right on the Sadaf package!
Bring on all the khoresht videos please🙏
Thank you so much! I just made this for my parents and I’ve never done a persian recipe, but this turned out so good! Merci!!
Its a shame to be a Persian girl and not being a khanoome khoone , lol. Jk ! I just started cooking at the age of 35 , but I have a privilege of being a guy so no shaming haha
@@behshadsamimi3180same over here😂😂😂😂 Persian girl trying to be khanoom Khoone after 30😂😂😂
This looks great. I usually add a bit of orange peel to my khoresh.
Great addition!
I'd love to try this recipe with chicken. I took beef out of my diet.
CELESTE, in the ATL 🌼
Absolutely. You can use chicken. Use deboned chicken thighs, and don’t need to cook the chicken as long as beef or lamb. Sautee the chunks and add later in the process. It’ll be good.
@@CafeBagheri Thanks for this suggestion!
CELESTE, in the ATL 🌼
What an amazing channel, love Persian food and learned so much from you already!! How in the world is still just 20k subscribers. CZcams what planet are you operating on!??
The ammani is my favorite to add, my mom taught me to break and crush it up dried when I simmer Gheymeh. Gives it more zing flavor for us but my favorite to add over tahig
Precisely! 👌🏼
@@CafeBagheri love the channel btw 🙌🏼 I’m Persian myself and seeing your recipes are awesome!
دست درد نكنه
The auto translator butchers the meaning: it literally translates to "may your hands not ache" that essentially means "Thank you for your effort!"
Always put a little curry powder in mine.
Hi ! I m from kashmir want to thank u for helping us to learn how to make Persian food .. .. I hv a req kindly and kindly teach us properly how to make proper Iranian food 🙏🏻
If I want to make it with bademjan, can I just put it on top like your do with the potatoes? Or does it have to be be cooked in the stew with the other ingredients?
Thank you for your videos! Gheime bademjan is one of my favorite dishes!
Soak your skinned eggplant halves in a salt water brine for 2 hours, then completely dry them. After eggplant slices are dried, fry in vegetable oil for a few minutes on each side. During the last 20-30 minutes of simmering the stew, throw in the fried eggplants.
@@CafeBagheri thank you so much. I took a shot at it yesterday and it turned out great!
My Dad’s family preferred to fry eggplant and put that on the top, but that was usually reserved for when he had company over, and wanted to make a better impression. other wise he would make my brother or I run to Burger King to buy some French fries, and he would throw those on the top. My brother and I at the time preferred the French fry version. He never used any of those other aromatics like cinnamon though. That’s probably a regional preference.
Will you show a video on how to make tahdig?
I do have a video here on this channel. Look for my video on Persian Saffron Rice. I show how to make tahdig!
Hi! love the video! So I saw you seasoned the meat with turmeric, Can I ask why not add ALL of the seasoning with the meat at the beginning to flavor and not at the end ? is there a reason?
For a couple of reasons. Tumeric serves to counter and supress the unpleasant odor of most raw meat. The second reason is the effect (and flavor enhancement) of sauteeing the tumeric and tomato paste together with the meat. Frying spices has an entirely different impact and outcome than dissolving them in a simmering broth. With some ingredients, frying intensifies the impact and that is the goal here. Hope that helped.
This is old school way of making gheymeh. now a days people doing it differently...
Thank you
Is it suitable to use safflower oil?
yes, you can.
@@CafeBagheri Thank you so much!
@@jasminesploots6986
Typically cold pressed or unrefined oils will not be good for this. Grapeseed oil is the lone exception. No matter how it's produced it's nearly flavorless and the High Vitamin E content is a plus.
Amazing Khoresh! Question about split peas - I purchased the slow cook but they stayed hard after cooking the stew for 3 hours so next time I bought the quick cook and they turned to mush! Am I missing something? The flavor of the Khoresh was amazing, meat was tender, I'm just having a problem with the split peas help :)
Adjust the amount of time you boil the split peas. Whichever kind you use, cook them longer or shorter to get the right results.
@@CafeBagheri Will do - thanks
Simmering and braising are both cooking methods that involve moist heat, but they differ in technique and purpose:
Simmering:
• Definition: Simmering involves cooking food gently in liquid at a temperature just below boiling, typically between 185°F (85°C) and 205°F (96°C).
• Process: The liquid has small bubbles that rise to the surface slowly and steadily.
• Purpose: This method is used to cook delicate ingredients that might fall apart or toughen if boiled, such as vegetables, soups, and sauces. It allows flavors to meld without aggressive agitation.
Braising:
• Definition: Braising combines both dry and moist heat. It starts with searing the food at a high temperature, then slowly cooking it covered in a small amount of liquid at a lower temperature.
• Process: The food is first browned in fat or oil to develop flavor through caramelization. Then, liquid (broth, wine, water) is added, and the dish is covered and cooked slowly at a low temperature, often in an oven or on a stovetop.
• Purpose: This method is ideal for tougher cuts of meat and fibrous vegetables. The initial searing adds depth of flavor, while the slow, moist cooking breaks down connective tissues and tenderizes the food.
Both methods are essential for different types of dishes and help achieve specific textures and flavors.
Correct. Thank. Persian stews often involve a hybrid of both. Depending on the cut of lamb or beef used, you may or may not need to tender the meat down and you also often don’t want to break down the herbs and veggies.
The whole world revolves around tah-dig.
Mr. Bagheri, canola and other vegetable oils are highly inflammatory. They are the root cause of heart disease. If not olive oil, what other oil can I use? Will Avocado oil work?
I use grapeseed oil and mention that in almost all my videos. Avocado oil is great; a bit pricey, but it is suitable here. Thanks for the feedback.
I add ghee, or clarified butter. Both add a flavor that boosts the umami of the dish. Add one to two tablespoons of either, and I think you will be pleasantly surprised.
Limoo Amooni
Love u keep going 🫠😍
Wonderfull videos! Brilliant production and presentation of Persian cooking! But unfortunately you ended up this awesome “ Khoreaht” with store bought chips!! 😢. It should to be served with fresh fried potato chips. ( 1/4 inch x 1/4 inch simmilar to julienne cut, deep or shallow fried!)
btw, awesome skills, details and passion in your contents. Keep up good work! 👍🏻
Oh, and if you use cinnamon sticks instead of cinnamon powder, the color of “khoreaht” will have more reddish hue and not brown too much!
@@Navid7h Thanks for the tip. I will definitely try this.
Thanks Navid. Convenience and time management were in play here. And deep frying is something a lot of people don't want to do for health reasons. Also, fried potatoes (French fries) can get soggy and limp after first use and don't store very well. Those store-bought potato sticks are always crunchy and ready to serve! Thanks for watching and for your kind words!
You're right; Iranian stews(khoreshts) don't taste as good with olive oil. I think the best to use is beef or sheep fat.
آقا باقری تمنا دارم لطف کنید آنچه که اصل غذاست آموزش دهید بخصوص با این لهجه خوب انگلیسی ...پیشاپیش سپاسگزار شما هستم....ماهم بتوانیم این دستورهای شما را به امریکائیها معرفی کنیم
سپاسگزارم از وقت شما! دستورهایی که بنده اینجا میپزم و رسپی میذارم اکثراً بر اساس و مبنای قدیمی ترین مآخذی هست که میتونم پیدا کنم. معمولاً از کتاب مرحوم بانو رزا منتظمی شروع میکنم بعد با مآخذ دیگه چک میکنم و نهایتاً اونچه خوشمزه در میاد تقدیم میکنم. مثلاً کبابها و خورشها رو اصل ایرانی بدون اضافات محلی و خانوادگی و تاثیرات ترکیه میارم! البته به تعداد آشپزخانه های ایران ورژن های متفاوت هر غذایی هست!
@@CafeBagheri.
CONFUSED at 2:37: "There is a slow-cook kind and a long-cook kind. The SLOW-cook kind, they will take LONGER cooking time, and they won't disintegrate. You want to use the slow-cook kind." So... if the SLOW-cook kind takes LONGer to cook, what does the long-cook kind require as far as cooking time?
Good catch. They made a mistake I believe in the English translation on the product label but here’s what it is. The type that is sold as “Slow Cook”, is firmer and takes longer to cook properly. The Farsi word on the same label says دیر پز which means takes linger to cook!
@@CafeBagheri So then, what are the two different types, if not Slow and Long?
It appears so thin.
Why do you pronounce your surname as 'bageree' rather than the proper Iranian pronounce, 'Baagheree' ?
Good question: Reason #1: Because my intended audience are not Iranians and generally cannot pronounce “gh” or Bagheri the way it is pronounced in Iran. Reason #2: I like to pronounce my last name that way!