Gheymeh is one of the most famous Persian stews in Iran. However, there are plenty of dishes from around Iran called Gheymeh. Different regions of Iran have different recipes for making Gheymeh. The difference is mainly in one or two ingredients.
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In this video, we made the famous Gheymeh from the city of Isfahan. This traditional Juicy Isfahani dish is called Gheymeh Rize. We choose this dish because if you didn’t know we are from the very city that this recipe comes from 😊 actually we have a cozy hostel in the heart of the city and we always love to cook the main traditional dishes of our city with our guests.
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Here’s the written recipe of Gheymeh Rizeh:
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- 1 kilogram (2.2 lbs) ground beef (no fat)
- 250 grams (0.5 lbs) gram flour
- 2 tablespoons of dried mint
- 2 large onions
- 3 tablespoons of Tomato paste
- 1 tablespoon of turmeric
- Salt and pepper
First, grate one large onion and mix it with the beef. Then, add half of the gram flour, dried mint, turmeric, salt, and pepper and mix the ingredients by hand. Add the rest of the grand flour little by little with some water so it doesn’t get hard and dry. Then, make small meatballs as shown in the video. Once it’s done put a pot on the stove and sauté some chopped onion in oil. Then, add the tomato paste and sauté until it doesn’t taste raw. Then, add 2 to 3 cups of water and let it come to a boil. Now, you can add the meatballs. Put the lid on and let it simmer for about an hour. You can serve the dish with bread, fresh mint leaves, and pickled garlic. Enjoy 😊
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What other Persian recipes do you want us to share the recipe of?
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