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Khoresht Gheymeh with rice Recipe

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This recipe for Khoresht Gheymeh with rice is from English as a Second Language 45th Anniversery Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbs oil (tablespoon)
2 medium onions
350 g lamb cut into pieces
4 dried limes
a little saffron
1/2 tbs tarmeric (teaspoon)
a little pepper
4 1/2 cup water
3/4 cup split chick peas (soaked in water for one hour and drained)
3 Tbs tomato paste (tablespoon)

Ingredients for the rice
2 1/2 cups or 500 g. of rice
4 1/2 cups or 1125 ml of water
3 tablespoons of vegetable oil
salt
Directions:
Directions:
1. In a large pot heat vegetable oil and fry onion for 3-4 minutes until golden color
2. Add lamb cubes and stir for 4 minutes or until lamb cubes are changed in color
3. Add dried limes, saffron, turmeric, and pepper stir for a few seconds than add the water
4. Bring to a boil and then lower heat to simmer for 20 minutes
5. Add the soaked split chick peas and tomato paste and simmer for one hour or until meat and chick peas are cooked (add salt and water if needed
6. Prepare the rice - add water to large sauce pan, add the rice and a little salt and oil. Stir constantly until it boils, then cover and cook over low heat for 15 - 30 minutes or until rice is cooked (you can add a table spoon of dissolved saffron if desired.

 

 

 

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