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Iranian Gheymeh Chicken Recipe

Iranian Gheymeh Chicken


Total Time : Serves 5

HOW TO PREPARE Iranian Gheymeh Chicken Recipe

Heat oil in a large saucepan, cook onions for 4-5 minutes or until tender.

Add turmeric powder, black pepper, lime powder, saffron and the chicken. Stir for 3-4 minutes. Add tomato paste and stir for 1-2 minutes.

Add the chickpeas, water and MAGGI Chicken Stock cubes. Bring to boil then reduce the heat. Cover and simmer for 45 minutes or until the chicken and chickpeas are cooked. Add more water if needed.

Serve with cooked rice.

Nutritional Information For Iranian Gheymeh Chicken Recipe

Per Portion of 300g

Energy : 349.00 Kcal
Protein : 23.00 g
Carbohydrate : 16.00 g
Fats : 21.00 g

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  • 2 tablespoons vegetable oil
  • 1 large onion or 200 g, finely chopped
  • 2 teaspoons ground turmeric
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried lime powder
  • Pinch of ground saffron
  • ½ kg chicken, pieces with bones
  • 2½ tablespoons tomato paste
  • ½ cup dried chickpeas or 90 g, split
  • 4½ cups water or 1125 ml
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube


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