Gheymeh (Persian Beef Stew)
Description
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.
Ingredients
•
1 1/2 tablespoons oil
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1 medium onion, chopped
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3/4 pound beef stew meat, cut into small pieces
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1 cup dried split peas
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2 dried Persian limes
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1 1/2 tablespoons tomato paste, or to taste
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1 teaspoon salt
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1 pinch curry powder, or to taste
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1 pinch ground turmeric, or to taste
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1 pinch ground black pepper to taste
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water as needed
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oil for frying
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1/2 pound potatoes, peeled
Directions
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.
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.
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.
4
Top stew servings with fried potatoes.