From pantry to table
A comforting Persian stew of small meat pieces, lapeh and tomato, with a tangy dried-lime finish and golden potato sticks.
Serves 4 | Prep 20 minutes | Cook about 1 hour 45 minutes–2 hours | Plus soaking if required by the pulse packet
Lapeh note: Persian shops use English names inconsistently. Ilex's Lunex product is explicitly called split chickpeas (lape), and Bestaste Australian Chana Dal is split chickpea, not botanically the same as yellow split peas. Both have recipe precedent; they need their own packet-guided cooking times. Do not substitute whole chickpeas, red lentils or arbitrary beans. Fried onion is a convenience alternative to freshly frying onion; follow the product instructions and adjust oil/salt. Saffron and cinnamon are optional, rice an accompaniment. Buy meat, onion, potatoes, oil and salt separately if unavailable.
Choose one suitable product for each ingredient. Pack sizes and alternatives are not additional recipe quantities. Check product labels for ingredients and allergens.
Optional saffron adds aroma to Gheymeh. View genuine Saharkhiz saffron in 1 g, 0.5 g or 4 g packs. Check each product page for current availability; unavailable items may not appear in the shopping grid.
Find pantry ingredients for gheymeh, including rice, dried lime, turmeric and tomato paste. These are individual ingredients for your recipe; add any other ingredients you need separately.
Cooking Pastes & Fruit Syrups
