The Stew Secret: How To Get The Most Flavor

Those nights when you just know it’s your house in the neighborhood that’s wafting out delicious aromas and making everyone else hungry.

Tonight I’m making a savory, healthy dish inspired by one of my favorite Persian dishes, Khoresht Gheymeh.

This traditional dish is described as: “Sautéed slices of eggplant, yellow peas, chunks of beef, onion and tomato sauce with exotic spices braised to perfection and served with steamed basmati rice.”

I only had ground beef to use, not the normal beef chunks meant for stews, so I just got inspired and used a meatball recipe instead. Here is one like I would use, along with altering the ingredients to get the desired flavor (some call for breadcrumbs or bread soaked in milk):

Here’s what I put in tonight’s stew:

For the meatballs…

  • Ground beef
  • Egg
  • Bread
  • Milk
  • Turmeric
  • Paprika
  • Herbs, salt & pepper

In the stew…

  • Swiss chard
  • Lentils
  • Onions
  • Garlic
  • Crushed Italian tomatoes 

If you would like to try to make the traditional version… One recipe I found easy to follow can be explored by clicking the link here:

Khoresht Gheymeh Bademjan (Yellow Split Peas and Eggplant Stew)

Cooking concepts 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s