Persian food
We explore a dish that for many is a well-kept secret – Gheime. It is a meal that embodies the rich flavor culture that is so characteristic of the area, and that I myself have had the pleasure of discovering and immersing myself in.
Gheime is a traditional Iranian dish, known for its irresistible taste and versatile uses. The main ingredient in Gheime is meat, usually lamb or beef, which is slowly cooked until it is so tender that it almost melts in your mouth. This meat together with chana dal forms the heart of the dish. Chana dal provides a perfect balance of protein and fiber and gives the meal a rich texture.
But what really sets Gheime apart is its unique flavor combination. A delightful blend of saffron, dried lime creates a spicy and tangy flavor profile that is both sophisticated and addictive. There are many regional variations of Gheime, and some even include eggplant, potatoes or tomatoes to add additional flavor dimensions.
Ingredients 4-6 port
- 2 dried limes
- 2 dl chana dal (chickpea halves)
- 2 yellow onions
- 2 tsp turmeric
- 500g lamb stew pieces of roast lamb
- 3 tbsp tomato paste
- 2 dl pureed tomatoes
- 3 tablespoons freshly squeezed lemon juice
- 1 cinnamon stick
- 1 tsp ground cinnamon
- 1g of saffron
- salt and pepper
Do this
1, Soak the limes in warm water, poke a couple of holes in the peel when they have softened. Rinse the chickpea halves, feel free to pre-boil them if you are unsure how long to cook them and add them to the pot towards the end.
2, Peel and finely chop the onion. Fry it in oil in a pot until it is soft and starts to colour. Add the turmeric and fry for a couple of minutes.
3, Add the meat and fry on high heat for a couple of minutes. Mix in tomato puree. Lower the heat slightly, put the lid on and fry until the oil has turned orange and no liquid remains.
4, Add the cinnamon stick, the limes passed plots. Pour water so that it covers 2 – 3 cm above the meat. Salt and pepper and simmer covered until the meat is cooked, about 1 hour. When the stew is ready, the liquid should have reduced to a thick sauce. Add the saffron, ground cinnamon, salt and lemon juice.
5. If you want Gheime sibzamini (fried potatoes) Peel 2 potatoes and cut them into sticks. Feel free to rinse it and dry it with paper towels to remove the starch. Fry the potato sticks in oil just before serving and decorate the pot with them.
It is fine to replace the meat with 500g of mushrooms if you don’t want meat. Reduce the cooking time to 20 minutes
