Gheymeh Stew with Rice – A Beloved Iranian Classic

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Gheymeh Stew with Rice – A Beloved Iranian Classic

Gheymeh stew with rice is a cherished and flavorful dish from traditional Iranian cuisine. Widely regarded as a cultural staple, this meal is frequently served at gatherings, family lunches, and special occasions throughout Iran.

Rich in fiber, vitamins, and essential minerals, this stew combines tender lamb, dried limes, and yellow split peas in a saffron-infused tomato base—served alongside fragrant rice. Despite its layered flavors, it's simple to prepare and deeply satisfying.

Ingredients for Gheymeh Stew with Rice (Serves 4):

Gheymeh Stew with Rice

 

For the rice:

  • 2 ½ cups basmati rice

  • 4 ½ cups water

  • 3 tablespoons vegetable oil

For the Gheymeh stew:

  • 4 ½ cups water

  • 2 tablespoons vegetable oil

  • 2 large onions, finely chopped

  • 350 grams lamb, cubed

  • 4 dried limes (limoo amani)

  • ¼ teaspoon saffron

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground white pepper

  • 2 cups meat broth

  • ¾ cup yellow split peas, peeled and soaked for 1 hour

  • 3 tablespoons tomato paste

Preparation Method:

  1. Make the stew base:
    Heat the vegetable oil in a large pot. Add the chopped onions and sauté for about 5 minutes until soft and golden.

  2. Add the lamb cubes and cook, stirring, until browned on all sides. Then add the dried limes, saffron, turmeric, white pepper, and meat broth. Stir briefly, then pour in 4 ½ cups of water. Lower the heat and simmer for 20 minutes.

  3. Add the soaked yellow split peas and tomato paste to the pot. Stir gently until fully combined. Continue to simmer over low heat until both the lamb and peas are tender and the sauce thickens slightly.

  4. Prepare the rice:
    In a separate large pot, bring 4 ½ cups of water to a boil. Add the soaked rice and vegetable oil. Stir once and allow it to boil until the water starts to evaporate. Cover the pot and cook on low heat for about 15 minutes until the rice is tender and fluffy.

  5. Serve:
    Spoon the rice onto serving plates and ladle the rich, aromatic Gheymeh stew over or beside it. This dish can be served with fresh herbs or flatbread on the side for an even more authentic experience.

Gheymeh with rice is more than just a dish—it's a warm invitation into Iranian tradition, where slow-cooked flavors and hospitality come together in every bite.

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