Gheymeh without tomato paste
Recipe by ava.kitchen (@ava.kitchen) on Instagram · View original post
6.0/10 · PopularityBased on the original Instagram post’s likes and comments.
A Persian lamb and split pea stew made without tomato paste, flavored with dried limes, cinnamon and saffron. Usually served with rice (chelow).
- Health score 8.9/10
- 125 min
- Prep 10 min
- Serves 4
- Easy
- 416 kcal
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Ingredients
- lamb leg400 g
- split peas1 cup (about 200 g)
- large onion1 large
- dried limeswhole1-2
To serve with (optional)
- Persian rice (to serve)about 90 g per personabout 360 g
You probably have these
- cinnamon stickwhole1
- turmericto taste1
- saltto taste1
- black pepperto taste1
- brewed saffronto taste1
- wateras needed1 l
Method
- Sauté the lamb and onion with turmeric, salt and black pepper.
- Add the cinnamon stick.
- Add water.
- Let the meat cook until tender.
- Cook the split peas separately until done.
- Cook the dried limes separately until done.
- Add the cooked split peas and dried limes to the meat.
- Let everything simmer together for a few minutes.
- Remove the cinnamon stick.
- Stir in the brewed saffron.
Nutrition and health score per serving Estimated
8.9of 10
- Nutrients+4.5Fiber +1.75Plants +1.5Protein +1.25
- Sugar0
- Fat, salt & calories−0.6Saturated fat −0.5Sodium −0.07Energy density −0.03
Base 5+4.50−0.6=8.9
416Calories
30.6 gProtein
16.5 gFat
37.4 gCarbs
Estimated from the ingredients. Not medical advice.
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