Gheyme Stew Recipe

11/29/2019

Gheyme stew is one of the most popular and traditional Iranian dishes that is used in parties and gatherings as well as a special meal for religious occasions and special occasions that is spread among the people. To be. The main ingredients of the ghee stew are the same in almost all parts of Iran, but in some areas, in addition to the raw materials of the ghee stew, other foods are added to the stew. Chicken stew is usually made with stew consisting of mutton or veal, but some people cook this stew with minced meat or chicken.
Ingredients

Stewed meat 2 grams
Cotyledon 6 grams
Medium onion;
Potatoes; medium size
Tomato paste; tbsp
Omani lemon;
Turmeric and enough oil
Enough salt and black pepper
Saffron brewed; tbsp

Baking recipe
first stage
A few hours before you start cooking, it is best to soak the cotyledon in a bowl to cook it faster than it is to bloat. We recommend that you try to chew the cotyledon the night before, and swap water in the bowl as many times as possible to completely blot out the cotyledon.
second stage
At this point, finely chop the onions and sauté with some of the liquid oil in the pan you intended to bake until they are translucent and soft. Then add a little turmeric to the onions and continue to sauté until the turmeric is fully cooked.
third level
At this point, wash the lamb or veal and chop into the size of a turkey (like a vegetable stew). The important thing about crushing meat is to cut the meat to medium size, because if the meat is small, it will have a negative impact on the appearance of the stew and if it is too big it will cause your meat to cook later. . If you are using lamb, consider the pieces a little larger because the lamb will shrink slightly after baking.
Step Four
Add the stewed meat to the pot with the onion and crumble and fry until the meat turns brown and slightly fried. At this point, fry the meat for a couple of minutes until it turns slightly red. Roasting the meat at this stage will make the stew taste tasty at the end. However, be careful not to over-fry the meat as it will make the meat stiff and long.
Step Five
After the meat is slightly fried, add the tomato paste to the stew. Frying tomato paste is one of the most important things to bake ghee. Roast the tomato paste until it is completely fried and slightly darkened, which in addition to making the taste of the stew even tasty, will also make the stew even brighter. However, be careful not to burn the tomato paste as it will make the stew taste bad.
Step Six
After you have boiled the tomato paste well, add a glass of water to the pot and increase the heat under the pot to boil the water faster. After the water has come into the boiling pot, lightly heat the meat to simmer for about one and a half to two hours.
Step Six
While cooking the meat, pour the cotyledon along with half the onions and some water into a separate saucepan and let it cook completely. Discard the water after baking cot. The important thing about the peppermint stew is that it must be cooked separately and added to the stew in the last stages. One of the reasons vinegar tastes so good is to cook the cotyledon individually and add to the stew. If you cook cotyledon with meat, the stew will taste like broth.
Step Seven
Half the Omani lemon in the middle then remove the eggs in the Omani lemon. The most important reason for the bitter stew is the eggs inside the Omani lemon. After the meat is fully cooked add the Omani lemons with the cotyledon to the stew.
Step Eight
After adding the lemon zest and saffron, add the saffron to the stew along with some salt and black pepper. If you want to make your own stew, you should add 2 tbsp and half a teaspoon of cinnamon to your stew. Adding cinnamon to the stew from the beginning of the baking process will make the starch darker, so it is better to either add cinnamon at the end of baking or use cinnamon stick. After adding the seasonings and flavors, reduce the heat under the stew to allow the stew to cool.
Step Nine
At this point, peel the potatoes and crush them. Rinse chopped potatoes with cold water to eliminate excess starch on potatoes. Starch on the potato In addition to having a negative impact on the taste of the potato, it causes the potatoes to stick together when fried. After rinsing the potatoes with cold water, dry them with a clean towel and fry in oil and set aside until the stew is ready to serve. To improve the taste of potatoes, you can add a little turmeric to the potatoes when frying.
Stage 10
Finally, after the starch has reached the desired concentration, remove it from the heat and place in the stew pan. Stew should have some water so don't let it get too stiff. After the stew, decorate it with fried potatoes and serve with rice.

Source : https://chishi.ir/19-gheyme/