Gheymeh (Persian Beef Stew)

For this gheymeh (Persian beef stew) recipe, you can adjust the spices as you like. Top servings with crispy, quick-to-make French-fried potato strips.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 30 mins
• Calories: 722 Calories

Ingredients

• 1 teaspoon salt
• 1 medium onion, chopped
• oil for frying
• water as needed
• 1 cup dried split peas
• 1 pinch ground black pepper to taste
• 1 pinch ground turmeric, or to taste
• 1 pinch curry powder, or to taste
• 2 dried Persian limes
• 1.5 tablespoons oil
• 0.75 pound beef stew meat, cut into small pieces
• 1.5 tablespoons tomato paste, or to taste
• 0.5 pound potatoes, peeled

Recipe Instructions

Step 1

Heat 1 1/2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and black pepper; add just enough water to fully cover mixture. Simmer, covered, until beef is cooked through and no longer pink in the center and split peas are tender, 2 to 3 hours.

Step 2

Just before stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into thin pieces, 2-inches long. Lower potatoes carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a paper-towel-lined plate to drain. Repeat with remaining potatoes. Line a separate plate with paper towels; set aside.

Step 3

Increase heat until oil reaches 400 degrees F (200 degrees C). Lower potatoes carefully into the hot oil in batches. Fry until golden and crisp, 4 to 5 minutes per batch. Transfer to the separate paper-towel-lined plate to drain. Repeat with remaining potatoes.

Step 4

Top stew servings with fried potatoes.