Скачать с ютуб Khoresh Qheymeh Recipe (Persian Split Pea Stew) - Vegan в хорошем качестве

Khoresh Qheymeh Recipe (Persian Split Pea Stew) - Vegan

Today we’re making a plant-based twist on a Persian classic—Gheymeh, but instead of meat, we’re using tender, flavorful jackfruit! This vegan Persian split pea stew is hearty and aromatic. Whether you’re new to Iranian cooking, vegan cooking, or looking for your next vegan recipe, this one’s a must-try. Let’s get cooking! 👉 Don’t forget to LIKE, COMMENT, & SUBSCRIBE for more vegan Persian recipes! 🥰🌿✨ 🔔 Hit the bell icon so you never miss a new recipe! Timestamps: 0:00 Intro 0:34 Preparing Jackfruit 1:27 Adding Khoresh ingredients 1:50 Using Split Peas 2:22 Adding Khoresh ingredients 2:34 Spices 2:58 Adding Khoresh ingredients 3:27 Explaining Jackfruit 4:00 Adding Khoresh ingredients 4:10 Preparing dried limes 4:45 Adding Khoresh ingredients 5:02 Making french fries 6:12 Finishing Khoresh 7:26 Bloopers INGREDIENTS: 14 oz can young jackfruit - https://amzn.to/431A8JO 1 cup yellow split peas (rinsed and soaked in warm water for a 1 hr or longer) Cooking oil 1 small onion chopped 4 garlic cloves minced 1/2 tsp. turmeric 1/4 tsp. paprika 1/4 tsp. cumin 1/4 tsp. black pepper 1 tsp. salt 1 cup tomato purée 2 Tbsp. tomato paste 2.5 cups warm water (plus more as needed) 4 dried Persian limes (pierced with a knife) or 2 Tbsp. ground dried lime French fries for garnish INSTRUCTIONS: 1. Drain the can of jackfruit and rinse. Put the jackfruit in a cheesecloth or nut bag and squeeze to remove the excess liquid. Set aside. 2. Add 1 Tbsp. oil to a medium pot on medium heat. Add the onion and sauté for 3-4 minutes until translucent. 3. Add the garlic and sauté for 2 more minutes. 4. Add the spices (except the dried lime) and stir. 5. Add the tomato puree and tomato paste and cook for a few minutes until water has absorbed slightly. 6. Add the jackfruit. 7. Add the warm water and the split peas and the dried limes (or powder). Stir, cover and cook until the split peas are tender (about 30 minutes). Add more water as needed. It should not be too thick. I usually add about another 1/3-1/2 cup water. 8. Prepare french fries (or use ready-made) - 1 medium Russet potato (sliced thinly), tossed with oil, salt, and pepper, and baked at 400F for 20 minutes 9. Serve the Khoresh Gheymeh and garnish with fries!  Noosh-e-Jan! Enjoy! zoe and elham SPECIAL INGREDIENTS & EQUIPMENT: yellow split peas - https://amzn.to/3GIVd47 dried Persian limes - https://amzn.to/3YwefAR dried lime powder - https://amzn.to/4m18vsG PikNik shoestring fries - https://amzn.to/3GDdKil Nut bag - https://amzn.to/3Z1N4hg Non-stick pot - https://amzn.to/4iH1V8O STAY CONNECTED 🙋🏻‍♀️ 👉 Instagram:   / plant_basedpersian   👉 Pinterest:   / plantbasedpersian   As an Amazon Associate, I earn a small commission from qualifying purchases.