Persian cuisine has a luxurious personality of its own. The flavors and aromas are quite unique and slightly different in comparison to Indian cuisine as the spices are fewer and more subtle, yet the dishes are just as fragrant and delicious. The focus of Persian cuisine is more about the combining of fresh ingredients in a synergistic manner, where one ingredient brings out the flavor of the other, and is less about intense spices, as we find with Indian cuisine. About fifteen years ago, when I was experimenting with international recipes, I found myself fascinated by the variety of stews, meat preparations and fresh ingredients abundant in Persian cooking and learned the preparation of several recipes. Saffron, dried limes, walnuts, pomegranates, sour cherries, mint, plums, apricots, sour cherries, dill and raisins, to name a few. All these luscious ingredients are delicately used to intensify flavors, resulting in mouth-watering stews and many different types of rice preparations (known as Pulao).
There is an interesting spice addition used in this dish called Lemon Omani (dried limes). It is tangy, earthy and so flavorful when simmered with the meat. Whole dried limes can be used as well, but I prefer the ground dried lime mixture. The combination of these dried limes with saffron is what defines Khoresh Gheymeh and gives its scrumptious taste!
Khoresh Gheymeh
Ingredients
- 5 tbsp grapeseed oil
- 4 lbs beef chuck roast *trimmed and cut into small pieces
- 3/4 cup yellow lentils *chana daal
- 2 medium yellow onions *finely chopped
- 2 tbsp tomato paste
- 2 tbsp ground dried lime *I use the Sadaf brand (or 4 whole dried limes/lemon Omani with holes poked in them)
- 1/2 tsp cardamom powder
- 1 tsp Kosher salt *or to taste
- 3/4 tsp black pepper
- 1 tsp turmeric powder
- 1/2 tsp saffron threads *crushed and soaked in 2 tsp water
- 1/2 cup fried onions
- 1/2 cup shoestring potatoes *for garnish
Instructions
- Rinse and soak yellow lentils (chana dal) in water for 30-45 minutes
- In a heavy-bottomed pot (like a Dutch oven), heat 4 tbsp of grapeseed oil on medium heat. Add the chopped onions and saute for 10-12 minutes until onions are caramelized and golden brown. Now add the meat and mix well and cook on medium heat for an additional 10-12 minutes until meat is browned.
- Now add the spices (salt, pepper, turmeric powder and cardamom powder). Mix well and continue to cook spices and meat on medium heat for 5 minutes. Add the tomato paste and mix well. Cook for 2-3 minutes. Then add the dried lime powder (or the whole dried lemon Omani) and mix to combine. Continue to cook for 5 minutes. Drain and add the soaked lentils and continue to saute for 5 minutes. Now add the soaked saffron threads and 2 cups of water and mix all ingredients well. Once stew reaches a boil, turn heat to low, cover and cook. After 35-40 minutes of cooking the stew on low, uncover, add the fried onions and 1 more tbsp of the grapeseed oil, mix, cover again and continue to cook on low heat for an additional 15-20 minutes until meat is tender and lentils are thoroughly cooked.
- Khoresh Gheymeh is now ready to serve. Traditionally this dish is served with some type of fried potatoes (french fries, or shoestring potatoes on top). I usually serve this Khoresh with Dill and Potato rice (for which I will post the recipe soon as well!) Nosh Farma'aiye!