Khorescht-e-Gheymeh
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g turkey meat or lamb oulash, lean, approx. 3 cm pieces
- 1 ½ cup peas yellow, (peeled halved chickpeas)
- 3 lime (s), dried
- 2 medium onion (s)
- 0.5 tube ½ tomato paste
- 1 pinch (s) cinnamon
- 1 small Can / s saffron, threads or ground
- turmeric
- salt and pepper
- Pinch sugar
Print Recipe
Pin Recipe Instructions
- Soak the peas in water for about an hour before preparing them.
- Sear the meat in a saucepan and add the diced onions. Fry well. Then add the peas and sauté briefly. Season generously with salt, pepper, turmeric and a little cinnamon. Fry the tomato paste briefly and then deglaze with water (just cover the goulash lightly with water) and bring to the boil.
- Pierce the limes a few times with a toothpick or similar and add to the goulash with the saffron.
- Turn down to medium heat and let simmer for at least 2 hours. Every now and then, fill up with a little water and stir so that a creamy sauce is created.
- After filling up, always add the spices to taste.
- Put the finished dish in a bowl and garnish with potato sticks. Serve with Persian saffron basmati rice.
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