Khoresh Gheimeh with Saffron Rice

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 1 cup (200g) split yellow peas 1 cup (200g) split yellow peas
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 dried limes (limoo amani), pierced 2 dried limes (limoo amani), pierced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground saffron (optional) 1/4 teaspoon ground saffron (optional)
• 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
• For the saffron rice: For the saffron rice:
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 3 cups (710ml) water 3 cups (710ml) water
• 1/4 teaspoon ground saffron (optional) 1/4 teaspoon ground saffron (optional)
• 2 tablespoons melted butter 2 tablespoons melted butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 32g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the split yellow peas under cold water and soak them in water for 1 hour. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
3. 3.
   Add the beef stew meat to the pot and cook until browned on all sides.
4. 4.
   Stir in the tomato paste, ground turmeric, ground cinnamon, and salt and pepper to taste. Cook for 2 minutes to allow the flavors to meld.
5. 5.
   Add the soaked split yellow peas, dried limes, and beef or vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beef is tender and the peas are cooked through.
6. 6.
   Meanwhile, prepare the saffron rice. Rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring the water to a boil. Add the rice and cook for 5 minutes. Drain the rice.
7. 7.
   In a small bowl, dissolve the ground saffron in a tablespoon of hot water. Pour the saffron mixture and melted butter over the drained rice and mix gently.
8. 8.
   Place a clean kitchen towel or paper towel over the pot of stew, then cover with a lid. This will help absorb excess steam and prevent the rice from getting soggy. Cook for an additional 20 minutes over low heat.
9. 9.
   Fluff the saffron rice with a fork and serve alongside the Khoresh Gheimeh.

Treat your ingredients with care...

• Split yellow peas — Soaking the peas before cooking helps to reduce the cooking time and ensures they cook evenly. Make sure to drain them well before adding to the stew.
• Dried limes — Piercing the dried limes allows their flavors to infuse into the stew. Be careful not to break them apart completely, as they can become bitter if too many seeds are released.

Tips & Tricks

• For a vegetarian version, you can substitute the beef with mushrooms or tofu for a delicious plant-based alternative.
• If you can't find dried limes, you can substitute with the juice and zest of fresh limes for a similar tangy flavor.
• To enhance the aroma and flavor of the saffron rice, you can add a pinch of ground cardamom or a few whole cardamom pods to the rice while cooking.
• Serve the Khoresh Gheimeh with a dollop of tangy yogurt on top for a refreshing contrast to the rich flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Khoresh Gheimeh with saffron rice on a large platter, allowing guests to help themselves. Garnish with a sprinkle of chopped fresh parsley or cilantro for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, arrange the saffron rice in a mound on one side of the platter and spoon the Khoresh Gheimeh alongside it. The vibrant golden rice and rich red stew create an enticing contrast.