Khoresh Gheymeh

• कुल समय: 2 hours 3 minutes

सामग्री

Welcome back to Beans from around the world. This is part 8 and today were taking a trip to Iran, to make some Khoresh Gheymeh

This is an absolute wonder of a bean stew! Tender split peas are stewed down in a rich tomato based broth, infused with cinnamon, ground cardamon and the real star of the show, dried limes, which give a real punch of citrus goodness. Then the dish is really not complete without some freshly steeped Persian saffron. Now this is best served with some fries on top!

4)

1 tsp vegetable oil

500g diced beef/lamb

1 brown onion finely diced

1 tsp ground turmeric

1 cinnamon stick

3 whole green cardamon pods

1 tsp garlic paste

2 tsp tomato paste

1 tsp smoked paprika

1/2 tsp ground nutmeg

150g dry split peas soaked overnight

4 persian dried limes pierced

600ml boiling water or chicken stock

3 tbsp saffron water

Salt to taste

Black pepper to taste

1)

निर्देश

Start by heating up a large stew pot on a medium high heat. Add a dash of vegetable oil, then add your beef/lamb and brown on each side for a few minutes, then remove. Now reduce the heat to medium and add your onions alongside a dash of salt, then cook for 5 minutes until soft. Season with ground turmeric, cinnamon stick and cardamon pods, then cook for a further 3 minutes.

2)

Now add the garlic and ginger paste and cook for 2 minutes, until fragrant. Now add the split peas, nutmeg, paprika, dried limes and boiling water. Bring to a simmer, then reduce the heat and cook for 1 hour 30 minutes until the meat and beans are tender.

3)

20 minutes before the meat is tender, add the saffron water and season with salt and pepper to taste, then cook for a further 20 uncovered. In the meantime, double fry your chips.