How to prepare Iranian Gheymeh stew?

Cheymeh stew is one of the most delicious and popular authentic Iranian dishes. This delicious stew is used in gatherings along with other stews, such as Ghormeh sabzi stew, chicken stew, and celery stew, and it is prevalent. Gheymeh stew is cooked in two ways: eggplant stuffing and potato stuffing. It is delicious. There are many tips and details for making ghee stew, and many things can cause your ghee not to have the quality you expect. Sometimes the cob remains challenging, and sometimes it needs to be overcooked and falls apart.

Sometimes it becomes a bit bitter, or the color becomes dark. Sometimes the stew is not set, it has no glaze, and its components are separated. All these can be solved by observing a few simple points, and anyone can make a delicious gheymeh stew with patience.

Here we want to tell you how to prepare a ghee stew with all the details and tips.

Ingredients for potato Gheymeh stew:

Ingredients quantity

Cobs 250 grams

Minced meat 500 grams

3 potatoes

1 large onion

1 tablespoon lemon juice

5 Omani lemons

Onions 5 tablespoons

Cardamom powder, turmeric, black pepper and cinnamon

1 tablespoon

Paste 3 tablespoons

Rose water 1 tablespoon

3 tablespoons of dried saffron

Salt and oil as needed

Read more: How to prepare aloo Bukhara stew with chicken?

How to prepare Gheymeh stew?

First stage:

Soak the cotyledons in water for two or three hours and change the water several times. Chop the onions and fry them in oil until they are soft and golden. Then add 1 teaspoon of turmeric to it.

Second stage:

Add soaked cobs and chopped minced meat. Fry on low heat until the color of the meat changes.

Third level:

When the color of the meat changes, add salt, black pepper, red pepper flakes and 1 teaspoon of turmeric. Then add the paste and fry for a few minutes until the raw smell of the paste is removed, and it gets a better color.

Fourth step:

Pour the ingredients into the pot. Add 4 whole cups of water to the ingredients. Increase the heat until the stew boils. Then, reduce the heat, put the pot in the pot, and let the stew cook for an hour or two. Cooking time depends on the type of cob.

The fifth step:

When the meat and cod are cooked, pierce the Omani lemon with a fork and add it to the stew. Taste the stew. Let the stew stay on the heat for another 1 hour and settle (fall into the oil).

The sixth step:

Let saffron brew in 1/4 cup of boiling water and add it with cinnamon in the last half hour. Taste the stew and add a little more salt and pepper if necessary.

The seventh step:

During this time, cut the potatoes into slices, wash them with cold water, dry them, and then fry them in a bit of oil.

Put the minced meat stew in a dish and serve it with fried potatoes and saffron rice. You can also use salad and vegetables in addition to ghee pilaf. Enjoy your meal!

Tips on how to prepare minced meat stew

The coloring of the ghee stew

One of the most important reasons for the beautiful color of Gheymeh stew is the use of saffron. Nazri ghee stews are also colorful due to the use of a lot of saffron. Of course, other tips make the Gheymeh stew more colorful.

Roasting the tomato paste a lot makes the stuffing more colorful, but you have to be careful not to burn the tomato paste. Of course, to have better color, it is recommended to use homemade tomato paste.

The bitterness of gheymeh stew

One of the problems that novice cooks have when making gheymeh stew is that their stew becomes bitter or tasteless. One of the most important reasons that cause the ghee stew to become bitter or tasteless is burning the tomato paste or being in a hurry to add Omani lemon.

1. Omani lemon

One of the most important reasons that make gheymeh stew bitter is that Omani lemons are poured into the pot at the beginning of cooking the stew. It is not necessary to put Omani lemon into the stew from the beginning of cooking; if you put Omani lemon into the stew in the last 30 minutes, besides the fact that the stew will not become bitter, it will also taste perfect. Just make sure to remove the seeds or seeds from the Omani lemon before adding them to the stew.

2 . Tomato paste

Another thing that makes the taste of gheymeh stew terrible is that the tomato paste is fried too much. The tomato paste should be fried so that its raw taste and smell are removed and slightly fried. Over frying the tomato paste will make the stew taste bitter or unpleasant.

Additional notes on potato stuffing

The preparation time of raw materials and their necessities is about 20 minutes

And the cooking and waiting time are about 2 hours.

You can serve potato stuffing for lunch and dinner.

Note that the number of ingredients and the recipe is suitable for 4 people.