How to Make Saffron Khoresh Gheymé and Saffron Khoresh Gheymé with Eggplant
Khoresh Gheymé is one of those dishes that, when we returned from school tired and exhausted, its aroma lifted our spirits and made us even hungrier. We all love our mothers’ cooking the most, and its taste is nostalgic. While we may not be able to teach you how to make Gheymé like your mother does, in this article, we’ll show you how to prepare Saffron Khoresh Gheymé that will make your guests ask for the recipe and request it again.
How to Prepare Saffron Khoresh Gheymé for 4 People
Ingredients:
- 250g yellow split peas
- 1/2 teaspoon ground saffron
- 2 tablespoons tomato paste
- 3 dried limes
- 1 onion
- 250g stewing meat
- 2 cardamom pods
- 1 cinnamon stick
- 1 teaspoon salt
- 1/2 teaspoon pepper
Method:
Step 1
To prepare Saffron Khoresh Gheymé, first, wash the split peas and drain them. Put them in a pot and add enough water to cover the peas. Place the pot on the stove, bring the water to a boil, and let the peas cook until softened. Depending on the peas, this will take about 30-45 minutes. Afterward, drain the peas and set them aside. If you have time, you can soak the peas in water for about two hours before cooking, but if not, just cook them longer.
Step 2
To reduce the bitterness of dried limes, cut them with a knife and place them in boiling water for a while. Leave them there until you need to use them.
Step 3
Wash and peel the onion. Heat some oil in a pan and sauté the onions until they slightly change color. Add the stewing meat and brown it. Then, add the saffron, salt, and pepper.
Step 4
Now, add the split peas to the meat and stir to combine the ingredients. Add the tomato paste and let it cook with the meat for a few minutes.
Step 5
Add water to the pot, reduce the heat, and let the ingredients simmer until the khoresh thickens. After about one hour, add the cardamom and cinnamon.
Step 6
The Saffron Khoresh Gheymé is almost ready. At this point, add the dried limes, and let it simmer for an additional hour to fully develop the flavors. Then, transfer the khoresh to a dish and serve.
How to Prepare Saffron Khoresh Gheymé with Eggplant for 4 People
Ingredients:
- 2 tablespoons tomato paste
- 1/2 cup yellow split peas
- 250g stewing meat
- 4 tomatoes
- 1 dried lime
- 1 onion
- 4 eggplants
- 1/2 teaspoon ground saffron
- 1 cinnamon stick
- 1 teaspoon salt
- 1/2 teaspoon pepper
Method:
Step 1
First, to prepare Saffron Khoresh Gheymé with eggplant, you’ll need to remove the bitterness from the eggplants. After washing and peeling the eggplants, slice them and place them in a strainer. Sprinkle salt over them and let them sit for an hour. Afterward, use a paper towel to wipe off the salt, and the eggplants are ready to be used. This method helps reduce bitterness and makes them absorb less oil during cooking.
Step 2
Repeat the same process to reduce the bitterness of the dried lime by cutting it, placing it in boiling water, and allowing it to soak until needed.
Step 3
Rinse the split peas and drain them. Add them to a pot with enough water to cover them. Place it on the stove and bring it to a boil. Let the peas cook for about 30-45 minutes, then drain them and set aside.
Step 4
Wash and peel the onion. Heat oil in a pan and sauté the onion until it lightly changes color. Then, add the stewing meat and brown it. Add saffron, salt, and pepper, followed by the split peas. Stir to combine and add the tomato paste. Allow the mixture to cook together for a few minutes. Add water to the pot and continue to simmer.
Step 5
In a separate pan, fry the eggplant slices in oil. Once they’re cooked, slice the tomatoes and lightly sauté them with the eggplants. Be careful not to overcook the tomatoes, as they will break down.
Step 6
To complete your Saffron Khoresh Gheymé with eggplant, add the cooked eggplants and tomatoes to the pot with the meat. Add the cinnamon stick and continue cooking.
Step 7
Finally, add the dried lime to the pot and let it cook for another 30 minutes. Check the consistency of the khoresh. If it has reached your preferred thickness, remove it from the heat and serve.
Final Words
Our suggestion is to definitely use cinnamon sticks if you’re making Saffron Khoresh Gheymé and Saffron Khoresh Gheymé with eggplant. Cinnamon gives these dishes an incredible flavor, making it a bit of a secret to their success. Avoid using ground cinnamon as it will make the khoresh appear murky and dark.
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