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
Khorescht-e-Gheymeh
Khorescht-e-Gheymeh

Instructions

  1. Soak the peas in water for about an hour before preparing them.
  2. 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.
  3. Pierce the limes a few times with a toothpick or similar and add to the goulash with the saffron.
  4. 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.
  5. After filling up, always add the spices to taste.
  6. Put the finished dish in a bowl and garnish with potato sticks. Serve with Persian saffron basmati rice.

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