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INGREDIENTS

Khoresht Gheymeh with White Rice with

  • 2 tablespoons vegetable oil
  • 2 medium onions or 250 g, chopped
  • 350 g lamb, cut into cubes
  • 4 dried limes
  • 1 pinch saffron filaments
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon white ground pepper
  • 2 cubes MAGGI Chicken Stock
  • 4.5 cups or 1125 ml of water
  • 110 cup split chickpeas soaked in water for 1 hour
  • 3 tablespoons tomato paste
  • For the rice:
  • 2.5 cups or 500 g rice
  • 4.5 cups or 1125 ml of water
  • 3 tablespoons vegetable oil

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NUTRITIONAL INFORMATION

Khoresht Gheymeh with White Rice with

  • Energy 503 (Kcal)
  • Protein 17 (g)
  • Carbohydrate 68 (g)
  • Total Fat 18 (g)
HOW TO PREPARE

Khoresht Gheymeh with White Rice with

1
In a large pot; heat vegetable oil and fry onion for 3-4 minutes or until golden color. Add lamb cubes and stir for 4 minutes or until lamb cubes are changed in color.
2
Add dried limes, saffron, turmeric, white pepper and MAGGI Chicken Stock cubes. Stir for seconds then add the water. Bring to boil and simmer over a low heat for 20 minutes.
3
Add the soaked split chickpeas and tomato paste and simmer for 1 hour or until meat and chickpeas are cooked (add salt and water if it’s needed).
4
To prepare the rice:
5
Add the water to a large saucepan. Add the rice, and oil.
6
Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.
REVIEWS

Khoresht Gheymeh with White Rice with

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