@cocyommee: Sài siêu thích nha a #lọ #kẽm #gym

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Thursday 02 July 2026 13:29:01 GMT

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Khánh Tình :

T có ý này

2026-07-03 04:57:56

2

💜ąnh↭nġմÿễn ❤️ :

ko vừa shopp ơi

2026-07-03 00:10:03

0

🅷🆄🆈 :

Shop ơi lúc thông tin đơn hàng shop để như nào vậy ạ

2026-08-02 14:18:15

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明德🇻🇳🦜🇹🇼 :

Tặng thêm ghel ko shop

2026-07-25 04:23:18

2

Triều thích cầm Euro 🇩🇪 :

@Khôi HiHi

2026-08-02 14:39:27

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Khoresh Gheymeh 😋  (Persian Split Pea Stew with Crispy Tahchin Tahdig) Khoresh Gheymeh is one of the most beloved Persian stews, made with tender pieces of lamb or beef, yellow split peas, dried limes, and a rich tomato-saffron sauce. It is traditionally finished with thin crispy fried potatoes and served with fluffy Persian rice. In this version, the rice is made with a beautiful golden tahchin tahdig, adding an extra special touch to this classic comforting meal. Ingredients (Serves 6) For the Stew * 1 1/2 lb (750g) lamb or beef cubes * 1 large onion, finely chopped * 1 tablespoon salt, or to taste * 1 teaspoon turmeric * 1 teaspoon paprika * 1/2 teaspoon black pepper * 1 cinnamon stick * 4 tablespoons bloomed saffron, divided * 1 1/2 cup yellow split peas * 3 tablespoons tomato paste * 4–5 Persian dried limes * 4 cups boiling water * Olive oil, for cooking For the Potato Garnish * 3 medium potatoes * Olive oil, for frying * Salt, to taste For the Rice with Tahchin Tahdig * 3 cups basmati rice * 3 teaspoons salt, for soaking the rice * 1 egg * 2 tablespoons yogurt * 2 tablespoons rose water * 2 tablespoons bloomed saffron * 10–12 tablespoons parboiled rice * 6 tablespoons olive oil or butter Instructions Prepare the Split Peas Wash and soak the split peas in cold water for about 1 hour. Drain, then cook them in hot water until they are almost tender, about 90% cooked. Be careful not to overcook them, as they should hold their shape in the stew. Drain and set aside. In a small pan, heat a little olive oil. Add the cooked split peas and sauté for a few minutes. Add the tomato paste and stir well until the tomato paste deepens in color and releases its beautiful flavor. Add 2 tablespoon bloomed saffron, mix well, and set aside. Prepare the Stew In a large pot, heat some olive oil over medium heat. Add the finely chopped onion and sauté until soft and golden. Add the lamb or beef cubes and sauté for a few minutes, until lightly browned. Add the salt, turmeric, and black pepper, paprika and mix well. Pour in enough boiling water to cover the meat. Add 2 tablespoons bloomed saffron. Cover and cook on low heat for about 90 minutes, or until the meat is tender. Once the meat is tender, add the split pea mixture, the dried limes, and the cinnamon stick to the pot. Cover and simmer on very low heat for another 30 minutes, until the stew is rich, flavorful, and beautifully combined. Prepare the Potato Garnish Peel the potatoes and slice them into thin batons. Rinse under cold water, then drain and dry well. Fry in hot olive oil until golden and crispy on the outside and tender inside. Lightly season with salt and turmeric for a golden color. Remove from the oil and set aside. Prepare the Rice with Tahchin Tahdig Rinse the rice 3–4 times, until the water runs mostly clear. Soak the rice in water with the salt for about 1 hour. Bring a large pot of water to a boil. Add the soaked rice and cook on high heat for 6–8 minutes, or until the rice is about 80% cooked. Drain and set aside. In a large bowl, mix the egg, rose water, and bloomed saffron. Add 10–12 tablespoons of the parboiled rice and mix well. Add the yogurt and gently mix until fully combined. Add olive oil or butter to the bottom of a pot. Add the tahchin tahdig mixture and gently flatten it with the back of a spoon. Add the remaining rice on top. Drizzle with the remaining olive oil or butter. Cover and cook on low heat for about 1 hour, until the rice is fully steamed and the tahchin tahdig is golden and crispy. Tip For an extra crispy tahchin tahdig, cover the rice pot and raise the heat to medium for a few minutes, until you see steam bubbles forming on the lid or the pot feels completely hot. Then lower the heat to very low and let the rice steam slowly until the tahdig becomes golden and crispy. Noosh-e jaan 😋 #PersianFood #khoreshtgheymeh #beefrecipes #tahchin #saffron

Khoresh Gheymeh 😋  (Persian Split Pea Stew with Crispy Tahchin Tahdig) Khoresh Gheymeh is one of the most beloved Persian stews, made with tender pieces of lamb or beef, yellow split peas, dried limes, and a rich tomato-saffron sauce. It is traditionally finished with thin crispy fried potatoes and served with fluffy Persian rice. In this version, the rice is made with a beautiful golden tahchin tahdig, adding an extra special touch to this classic comforting meal. Ingredients (Serves 6) For the Stew * 1 1/2 lb (750g) lamb or beef cubes * 1 large onion, finely chopped * 1 tablespoon salt, or to taste * 1 teaspoon turmeric * 1 teaspoon paprika * 1/2 teaspoon black pepper * 1 cinnamon stick * 4 tablespoons bloomed saffron, divided * 1 1/2 cup yellow split peas * 3 tablespoons tomato paste * 4–5 Persian dried limes * 4 cups boiling water * Olive oil, for cooking For the Potato Garnish * 3 medium potatoes * Olive oil, for frying * Salt, to taste For the Rice with Tahchin Tahdig * 3 cups basmati rice * 3 teaspoons salt, for soaking the rice * 1 egg * 2 tablespoons yogurt * 2 tablespoons rose water * 2 tablespoons bloomed saffron * 10–12 tablespoons parboiled rice * 6 tablespoons olive oil or butter Instructions Prepare the Split Peas Wash and soak the split peas in cold water for about 1 hour. Drain, then cook them in hot water until they are almost tender, about 90% cooked. Be careful not to overcook them, as they should hold their shape in the stew. Drain and set aside. In a small pan, heat a little olive oil. Add the cooked split peas and sauté for a few minutes. Add the tomato paste and stir well until the tomato paste deepens in color and releases its beautiful flavor. Add 2 tablespoon bloomed saffron, mix well, and set aside. Prepare the Stew In a large pot, heat some olive oil over medium heat. Add the finely chopped onion and sauté until soft and golden. Add the lamb or beef cubes and sauté for a few minutes, until lightly browned. Add the salt, turmeric, and black pepper, paprika and mix well. Pour in enough boiling water to cover the meat. Add 2 tablespoons bloomed saffron. Cover and cook on low heat for about 90 minutes, or until the meat is tender. Once the meat is tender, add the split pea mixture, the dried limes, and the cinnamon stick to the pot. Cover and simmer on very low heat for another 30 minutes, until the stew is rich, flavorful, and beautifully combined. Prepare the Potato Garnish Peel the potatoes and slice them into thin batons. Rinse under cold water, then drain and dry well. Fry in hot olive oil until golden and crispy on the outside and tender inside. Lightly season with salt and turmeric for a golden color. Remove from the oil and set aside. Prepare the Rice with Tahchin Tahdig Rinse the rice 3–4 times, until the water runs mostly clear. Soak the rice in water with the salt for about 1 hour. Bring a large pot of water to a boil. Add the soaked rice and cook on high heat for 6–8 minutes, or until the rice is about 80% cooked. Drain and set aside. In a large bowl, mix the egg, rose water, and bloomed saffron. Add 10–12 tablespoons of the parboiled rice and mix well. Add the yogurt and gently mix until fully combined. Add olive oil or butter to the bottom of a pot. Add the tahchin tahdig mixture and gently flatten it with the back of a spoon. Add the remaining rice on top. Drizzle with the remaining olive oil or butter. Cover and cook on low heat for about 1 hour, until the rice is fully steamed and the tahchin tahdig is golden and crispy. Tip For an extra crispy tahchin tahdig, cover the rice pot and raise the heat to medium for a few minutes, until you see steam bubbles forming on the lid or the pot feels completely hot. Then lower the heat to very low and let the rice steam slowly until the tahdig becomes golden and crispy. Noosh-e jaan 😋 #PersianFood #khoreshtgheymeh #beefrecipes #tahchin #saffron

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