khoresh-e-gheimeh: meat & potatoes, persian style!

somehow i doubt this delicious traditional persian stew (khoresh-e-gheimeh) is what comes to mind when you think of meat and potatoes for lunch or dinner-but trust me, there is a reason its an all time favorite with most people who've been lucky to enjoy it regularly their whole lives. it is at once a simple, yet complex dish that combines ingredients as basic as meat and potatoes with omani lemons (black lime), tomato sauce, saffron, and yellow split peas. the stew (minus the potatoes, which are fried just before serving-yes, as in french fry style) simmers slowly for a good looong time to create a combination of rich flavors and textures that satisfy beyond expectation. have i convinced you to give it a try? all you need is the right ingredients, some (cooking prep & time) patience, and a very good appetite. as with all persian stews, khoreshe-e-gheimeh is served with steamed basmati rice (chelow)-oh, yes! just a few more starchy carb calories-ok, admittedly this is by no means a light meal---probably better served for sunday lunch than dinner.

gheimeh-bademjan(or joon): the perfect marriage between two favorite traditional persian dishes-add fried eggplants to your khoresh gheimeh…also see khoresh bademjan recipe here.

for 4-6 servings:

• 1 pound organic grass fed beef (stew beef), cut in to small chunks (1/2 inch-bite size)

• 4-5 dry persian (omani) lemons, pierced (crack them against each other)

• 1/3 cup dry yellow split peas

• 1 onion, thinly sliced

• 1/2 cup good tomato sauce (or 1-2 tbs tomato paste, diluted in water)

• 2-3 ripe roma tomatoes, sliced in half

• 1 tsp ground saffron, dissolved in 2 tbs hot water

• 1/2-1 tsp cinnamon

• 1-2 tsp turmeric

• sea salt & freshly ground pepper to taste

• 5-6 tbs vegetable oil (i use olive or grape seed oil)

• 2-3 large potatoes, cut into small cubes, or thin slivers

• 1 cup of oil for frying the potatoes

1. in a dutch oven or heavy non stick pot brown the beef cubes and 1/2 of the sliced onions with sea salt, pepper, and turmeric in 2-3 tbs oil. when the beef is browned, add the dry limes, cinnamon, and about 1 to 1 and 1/2 cups water. bring to a boil, then cover and simmer on low heat for an hour.

2. while the beef cooks, cook the split peas in about 2 1/2 cups lightly salted water for about 30-35 minutes. drain and set aside. fry 1/2 of the onions in oil (piaz dagh-see method), set aside.start cooking (steaming) your rice about now (see recipe (leave out spices)).

3. add the tomato sauce, tomato slices (over the top), saffron water, and fried onions (piaz dagh), then cover lightly and cook for another 30-45 minutes (low simmer). at about half time, add the cooked split peas and combine well. taste the beef and make sure it is tender. adjust seasoning.

4. when the stew is ready, start frying the potatoes in hot oil, then remove from the oil and drain on paper towels, set aside.

5. just before serving the stew, scatter the warm fried potatoes over the top and serve with hot steamed rice and tah-deeg (crispy bottom). consider serving with a salad shirazi on the side. dig in....you will surely feel full and  happy happy!