Photograph of the finished Khoresh-e gheymeh

Middle East · Bò hầm đậu Hà Lan Gheymeh

Khoresh-e gheymeh

1 hr 30 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 480 g
  • Photograph of Dried shelled peas Dried shelled peas 140 g
  • Photograph of Dried limes Dried limes 4
  • Photograph of Potato Potato 4
  • Photograph of Thick tomato passata Thick tomato passata 100 g
  • Photograph of Onion Onion 2
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Saffron threads Saffron threads 0.2 g
  • Photograph of Cinnamon powder Cinnamon powder 4 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Sauté thinly sliced onions with oil and turmeric powder for 6 minutes until golden, then add the beef and stir-fry until cooked through.
  2. 2 Add the thick tomato sauce, stir for 2 minutes, then add enough water to cover, and simmer for 50 minutes.
  3. 3 Add the soaked dried peas and the perforated dried lemon, and simmer for another 30 minutes until the peas are tender but not mushy.
  4. 4 Slice the potatoes into sticks and deep-fry for 6 minutes until golden brown and crispy.
  5. 5 Season with salt, cinnamon, and the saffron infusion, then simmer for another 5 minutes until thickened.
  6. 6 Scoop onto a plate, top with fried potato sticks, and serve with rice.

With an appliance

  • Pressure cooker 1 hr

    Replace step 2: simmer the beef under high pressure for 18 minutes, then release the pressure naturally for 12 minutes; the dried peas and lemon in step 3 should still be simmered with the lid open for 25 minutes to prevent the peas from becoming mushy.

Start cooking