Polo & Chelo🍋Citrus Tart & Smoky Dried Lime (Limoo)

Gheymeh Polo

قیمه پلو با گوشت چرخ‌کرده

I typically make Khoresht-e Gheymeh with stew meat, but when I decided to make Gheymeh Polo I actually used ground beef instead of stew meat. You can use stew meat or ground beef for the khoresht; its tasty either way!

Prep Time
25 mins
Cook Time
1 hour 15 mins
Total Time
1 hr 40 min
Servings
4-6 servings
Difficulty
Medium
Gheymeh Polo
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Crispy Shoestring Chips or French FriesCold Plain Yogurt (Mast)Salad ShiraziTorshi-e Sir (Pickled Garlic)
🍚The Tahdig Golden Guarantee

Master Crust Secret: Slick the pot bottom with 3–4 tbsp oil or melted butter and 2 tbsp bloomed saffron water. Sear on medium-high heat for 2–3 minutes until sizzling, then wrap the lid in a clean towel (damkoni) and steam on low for 40–45 minutes.

Ingredients

مواد لازم
Servings Stepper
4 servings
Unit System
Prep ready: 0 of 12

Step-by-Step Instructions

طرز تهیه
1
Soak the rice: Rinse the rice a few times and then soak it in water with some salt for a few hours.
2
Cook the Gheymeh sauce: Heat oil in a pot and add the onions. Once they begin turning golden, add the ground beef and stir. Season with salt, pepper, and turmeric. Add the yellow split peas and fry them a bit with the meat. Add the tomato paste and stir well, then pour in 2 to 3 cups of water. Add ground limoo amani, lemon juice, and saffron (if desired). Cover the pot and simmer on medium-low until the peas are tender and sauce is thick.
3
Parboil the rice: In a separate pot, boil water, add the drained rice, and boil for 3 to 5 minutes until tender outside but firm inside. Drain in a strainer.
4
Layer and steam: Add 1/4 cup water and some oil to the pot. Layer 1/3 of the rice in the pot, spoon half the Gheymeh over it, add another 1/3 of rice and the rest of the Gheymeh, then top with the remaining rice. Place a towel over the lid, cover the pot, and cook on medium until steam escapes. Reduce heat to low and steam for at least 40 minutes.
5
Serve: When ready to serve, slowly mix the rice and khoresht together with a spatula and spoon onto a serving platter. Drizzle with a little melted butter and top with crispy fries or shoestring potato chips 😉. Serve with cool yogurt!
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