Khoresh Gheymeh
In the Farsi language, 'Khoresh' means stew and 'Gheymeh' can be translated as finely chopped. This delicious stew combines meat, lentils, saffron, turmeric, dried limes and the final taste is absolutely unique and distinctive. The meat is tender and melts in your mouth and the lentils provide a subtle bite. The addition of some fragrant spices and tangy lemon Omani truly makes this dish like no other!
Servings: 8
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!
Notes
Khoresh Gheymeh can be prepared in the Instant Pot. However, after recently putting it to the test, I realized the the lentils do seem to over cook a bit more than I would like in the Instant Pot but the taste is just as delicious! The 'saute' mode would be initially used for 12-15 minutes and then the lentils and meat would be cooked on the 'pressure cook' mode until meat is tender (about 25 minutes on 'pressure cook' mode). Please take caution when venting the steam from the Instant Pot when uncovering. I do prefer a Dutch oven for this recipe though.