Hakka-style Gheimeh: A Fusion of Iranian and Hakka Flavors

Ingredients

In this Hakka-style adaptation, we incorporate Hakka flavors by adding soy sauce, ginger, and garlic to the traditional Iranian Khoresh Gheimeh recipe. These ingredients infuse the dish with a unique umami taste and a hint of spiciness, creating a delightful fusion of flavors. We alse have the original recipe for Khoresh gheimeh, so you can check it out.

• 500g (1.1 lb) beef or lamb, cut into cubes 500g (1.1 lb) beef or lamb, cut into cubes
• 1 cup (200g) split yellow peas, soaked overnight 1 cup (200g) split yellow peas, soaked overnight
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon chili powder (optional, for added heat) 1 teaspoon chili powder (optional, for added heat)
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Increase the heat to medium-high and add the meat cubes. Brown the meat on all sides, stirring occasionally.
4. 4.
   Stir in the tomato paste, soy sauce, turmeric powder, ground cinnamon, ground cumin, ground coriander, and chili powder (if using). Cook for 2-3 minutes to allow the spices to release their flavors.
5. 5.
   Drain the soaked split yellow peas and add them to the pot. Mix well to coat the peas and meat with the spice mixture.
6. 6.
   Pour in the beef or vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. 7.
   Simmer the stew for 1.5 to 2 hours, or until the meat is tender and the split yellow peas are cooked through. Stir occasionally and add more broth if needed.
8. 8.
   Once cooked, adjust the seasoning if necessary. Garnish with fresh cilantro or parsley.
9. 9.
   Serve the Hakka-style Gheimeh hot with steamed rice.

Treat your ingredients with care...

• Split yellow peas — Soaking the peas overnight helps to soften them and reduce the cooking time. If you're short on time, you can also use canned split yellow peas, but adjust the cooking time accordingly.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add a chopped chili pepper.
• If you prefer a thicker sauce, you can mash some of the cooked split yellow peas against the side of the pot with a spoon.
• Serve the Hakka-style Gheimeh with a side of pickled vegetables for a tangy contrast.

Serving advice

Serve the Hakka-style Gheimeh hot with steamed rice. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

To enhance the presentation, sprinkle some fried onions on top of the dish before serving. The vibrant red color of the stew, combined with the green garnish, creates an appealing visual contrast.