RISE & SHINE KAUT43 OKC
After a busy holiday season for In The Kitchen With Scotty and some much needed recoup time, I’m back to my regularly scheduled segment on “Rise and Shine”!
So to kick off 2019 I’m knocking out a favorite childhood Persian dish, that I absolute love, called Khoresh Gheymeh. It is a hearty stew of beef, yellow split peas (Chana Dall), and loads of exotic spices easily accessible or substituted. The topper to this dish is a favorite of most, fried potatoes! How you fry those potatoes are up to you, but shoestring, flat potatoes chip style, or French fry style are all acceptable.
So, let’s get to it, and if you haven’t heard it enough (or even if you have) Happy New Year and Happy Cooking!! -Chef Scotty
Khoresh Gheymeh serves 4-5.
Olive Oil for sautéing
1-1 1/2 pound beef chuck, trimmed and cubed 3/4”
1 cup dried yellow split peas or “Chana Dall” (found at most Mediterranean grocers or online)
1 medium yellow onion, diced
4 large Limoo Amani (Dried Lime Balls), pierced
In The Kitchen With Scotty “Cooks Line Seasoning” or salt and black pepper
1 teaspoon ground turmeric
1/2 teaspoon Persian Advieh spice or ground cinnamon
1 teaspoon crushed saffron + 3 tablespoons hot water to steep
1/4 cup tomato paste
4 cups water
1 large Russet potato, skin on, cut into thin strips
Oil for frying
Start off by rinsing and picking through your yellow split peas. Place in a small pot and Cover in water (about 2 inches); add salt. Begin to heat and bring to boil Turn down the heat and simmer 15-20 minutes or until the split peas are “al dente.” Drain the peas and reserve for later.
In a heavy bottom pot, add enough olive oil to cover the bottom thinly. Heat the pot until the oil shimmers, and add the diced yellow onion. Season with Cook’s Line Seasoning or salt and black pepper to taste. Cook gently until the onions begin to turn golden.
To the onions add the ground turmeric and Advieh spice (or cinnamon). Stir and cook until fragrant.
Turn up the heat then add the cubed beef to the pot, again season with a pinch or two of the Cook’s Line Seasoning. Cook until the meat has browned and a nice sauce glaze has coated the meat.
Add the tomato paste to the pot and mix through. Cook until the sauce has reduced slightly and thick. Add the pierced dried lime balls (Limoo Amani. May be found at any local Mediterranean grocer or online)
Add in the par-cooked yellow split peas. Gently fold in as to not “mash” the peas. Pour in the 4 cups (1 quart) of water, making sure to scrape the bottom of your pot for all of that added flavor. Mix in well and bring the stew to a high simmer. Partially cover the pot, turn down the heat to a light simmer, and cook for one hour or until the meat is tender.
While the stew is simmering begin working on the fried potatoes. I enjoy thinly sliced strips, matchsticks, or potato ribbons, but that I will leave to you. Cut them as you will, leaving the skin of the potato on. Rinse thoroughly in cold water to remove excess starch. Dry the potatoes well… we will be frying these potatoes in hot oil, and you know what water and hot oil does!
Prepare a small baking sheet lined with paper towel. Heat the oil in a medium-sized pot until shimmering. In batches add your dried, thinly cut potatoes, in small quantities. Cook until golden and crispy. Remove the fried potatoes to the paper towel and immediately season lightly with Cook’s Line Seasoning or salt. Continue frying in small batches until all are done.
When the stew is thick, and the meat is tender, add 2-3 tablespoons of the saffron water and mix in.
Dish the Gheymeh into individual bowls or into a large serving bowl. Top with the hot crispy seasoned potatoes.
Serve your Gheymeh as is or with Persian Rice, and/or flatbread like warmed sangak or La’Vosh bread. Enjoy!