How to cook Gheymeh

  • Prep Time : 3:20 h
  • Cook Time : 3:0 h
  • Ready In : 4:0 h

One of the most popular stews in all around of Iran is Gheymeh. There is a lot of persian restaurant in Iran and another countries that is served this persian stew. This food is very delicious and it is great with rice.


  • Lamb meat 400 gr
  • 2 potatoes
  • 2 onions
  • 3 Black lime
  • Split peas 2 cups
  • Tomato paste 3 tablespoon
  • Oil, salt and black pepper


Step 1

It’s better to put the split peas in the water last night. This makes it easier to cook and get bloat. We first cut the onions into small pieces and fry it with some oil in a pot.

Step 2

When the onions were slightly shaped and soft, we cut the meat into small pieces and add to the pot. At this point, pour a glass of water (about 5 glasses) into the material.

Step 3

Then fry tomato paste with a little oil in a separate dish and add to materials pan. Increase the heat under the pot to make the water inside the pot. Then we adjust the heat mildly and put the lid on the pan until the food begins to cook slowly.

Step 4

Slice black limes and remove its eggs. When meat and split peas are cooked, black limes should be added to the pan.

Step 5

At the same time add salt and black pepper to the pan. It takes about 1 hour to cook well. Slice the potatoes and fry with some frying oil. At the end, decorate the stew in a bowl with some potatoes.

Step 6

It is recommended to use meat from the sheep's meat or the calf's flesh to make it taste delicious. Of course, if you are banning red meat, you can use white meat like quail, chicken, and so on. If you pour black limes early, your taste will make you bitter.

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • How to cook Fesenjan stew

  • How to cook Ghormeh Sabzi stew

  • How to cook Kebab koubideh

Recipe Comments

Post A Comment