THIS IS MY LAST POST OF THE YEAR!!!
woah.
I’m sure you’ve eaten some amazing things in 2023. Highlights for me were many of the dishes that I made and shared here with you. The sundried tomato hamburger helper is something that I crave weekly. My roasted garlic dip comes out at nearly every gathering I host or attend. Cornflake-crusted chicken tenders. That’s it.
Every person and culture and place has different things that they eat to celebrate the coming year and to bring luck and prosperity. When I was in Spain for New Year’s, we ate 12 grapes at midnight to ward off bad luck. Eastern Europeans eat cabbage, which is said to represent money; the long strands of cabbage in sauerkraut can symbolize long life (similar to noodles representing longevity and eaten at Lunar New Year). Pork is often eaten since pigs root forward (unlike chickens, which root backwards). Fish symbolizes abundance, so grab something fresh for January 1.
Others eat collard greens (the color green representing wealth and prosperity); some eat black eyed peas. Rice can also bring prosperity and luck for the new year; the golden hue and round shape of cornbread represents gold (and thus, can bring good fortune for the year ahead). Italians often eat lentils; their round shape also representing coins and thus, the hope for prosperity.
For Persian New Year (Nowruz), which usually falls on the vernal equinox, ash-e reshteh is typically eaten — it’s an herb-packed noodle and bean soup — and the flow of the noodles is thought to represent all of the paths life can lead you on. Nowruz is steeped with symbolism, but I’ll save that for another post when it rolls around in March.
Khoresh Gheymeh is an Iranian stew with split peas (which also are thought to bring luck and prosperity!), tomato paste, and beef or lamb (though it can also be made vegetarian). Khoresh means stew in farsi, while gheymeh means small pieces of meat. It’s a simple and flavorful dish, typically topped with fried potatoes.
I make the fried potatoes like I do French fries (deep-fried), though I know some people make the potatoes for this dish in a skillet (like how you make potatoes for a hash, except not cubed). You could also get potato sticks to put on top, which I’ve done before and obviously is great.
I actually got a jar of gheymeh from a Persian grocer in Phoenix and made it when I was camping in Zion National Park (which was really f-ing good). It’s a comforting dish, sour from limes, tomato-y from tomatoes, and beefy and filling from the meat and split peas.
No matter what you make to start the year, I hope that you enjoy it and are sharing it with loved ones. Comment below and let me know your New Year’s traditions.
THANKS FOR BEING HERE! Stick around, 2024 will be just as fun (and tasty).
Wishing you all the best for 2024.
Khoresh Gheymeh
Serves 4
Prep time: 25 minutes
Total time: 2 ½ hours
INGREDIENTS
for the khoresh:
1 pound|450 grams beef chuck
1 tablespoon kosher salt, plus more to taste
2 tablespoons vegetable oil
1 medium yellow onion, diced
4 tablespoons tomato paste
1 teaspoon ground turmeric
4-5 Persian limes, pierced
1 cup|8 ounces yellow split peas
½ teaspoon ground cinnamon
for the potatoes:
1 large Russet potato, peeled
vegetable oil, for frying
kosher salt, to taste
DIRECTIONS
Make the khoresh: Toss the beef with 1 tablespoon of salt to coat. Heat the oil in a large saucepan over medium-high. Add the onion and cook until golden, about 6 minutes, then stir in the beef. Cook, stirring, 4 to 5 minutes more, then add the tomato paste and turmeric. Cook, stirring, 2 minutes, then add the limes and 3 cups|750 ml water. Bring to a boil then reduce the heat to maintain a simmer. Cook, covered, 30 minutes, then add the split peas. Bring to a low simmer again and continue to cook, covered, until the meat and peas are tender, about 1 hour. Stir in the cinnamon and season to taste with salt. Keep warm.
Make the potatoes: Thinly slice the potato about ¼-inch thick, then thinly slice into matchsticks. Place in a medium bowl and cover with ice water. Soak for at least 30 minutes, then drain and dry completely.
Heat 3-inches oil in a large saucepan until a deep-fry thermometer reads 300°F. Add the potatoes and cook until lightly golden and soft, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined sheet tray.
Increase the temperature on the oil until a deep-fry thermometer reads 350°F. Add the potatoes and cook until golden and crisp, about 4 minutes. Using a slotted spoon, transfer to a paper towel-lined sheet tray and season with salt.
Divide the khoresh among plates and top with the crispy potatoes to serve.
happy new year! and thank you. Are the persian limes the dried ones? Possible alternatives...?