Persian Minced Beef and Chickpea Stew
with Rice and Cucumber Mint Salad
Our take on a Persian style "Qeimeh" with warm spices of cinnamon and cardamom, and a unique citrusy flavour from dried lemon bring this dish to life.
Cals 868 · Prot 54 · Carbs 122 · Fat 17
Global Eats
40 min
Our take on a Persian style "Qeimeh" with warm spices of cinnamon and cardamom, and a unique citrusy flavour from dried lemon bring this dish to life.
Cals 868 · Prot 54 · Carbs 122 · Fat 17
Global Eats
Ingredients
Stew
Grass fed Beef Mince Lean
350 Grams
Chickpeas
240 Grams
Red onion
1 Piece
Dried lemon
2 Piece
Vegetable oil
1 Tbsp
Salt
0.3 Tsp
Turmeric powder
2 Grams
Cardamom powder
2 Grams
Cinnamon powder
2 Grams
Curry powder
2 Grams
Tomato passata
200 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Water
200 ML
White sugar
5 Grams
Rice
Long grain rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Salad
Fresh mint
10 Grams
Spring onion
40 Grams
Cucumber
1 Piece
Salt
0.3 Tsp
Olive oil
0.5 Tbsp
To serve
Natural yogurt
4*
170 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3633 / 868 |
| Fats (g) | 17.3 |
| of which saturated (g) | 7.6 |
| Carbohydrates (g) | 122 |
| of which sugars (g) | 16.1 |
| Fibers (g) | 10.7 |
| Proteins (g) | 53.7 |
| Salt (g) | 4.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Drain the chickpeas.
- Peel and finely chop the onions.
- Rinse the dried lemons.
- With one hand, hold tightly and using a fork, gently pierce holes through the hard shell several times all the way around.
Tip! Piercing the dried lemons will help them soften and infuse their flavour better while braising in the stew.
2 Make rice
- Rinse the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 12-14 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat.
- Keep covered until serving.
3 Start stew
- Heat a pot over a medium-high heat with a drizzle of oil.
- Once hot, add the onion with a pinch of salt.
- Fry for 5 min until softened.
- Add the beef.
- Fry for 5-7 min until browned.
- Add the turmeric, cardamom powder, cinnamon powder, curry powder, and dried lemon.
- Fry for 2-3 min further until fragrant.
4 Finish stew
- Add the chickpeas, tomato passata, 1 stock cube, a pinch of sugar, and the measured water.
- Bring to a boil, then reduce the heat to medium.
- Cover and simmer for 20-25 min until the sauce has reduced, the beef is tender, and the chickpeas have softened.
- Keep warm until serving.
Tip! Adjust the thickness of the stew towards the end of cooking by either adding a bit more water, or by simmering a few minutes extra until the stew is thickened to your liking.
5 Make salad
- Meanwhile, pick the mint.
- Trim and finely chop the spring onions.
- Cut the cucumber into half moons.
- In a bowl, combine the mint, spring onions (leaving some for garnish), cucumber, a pinch of salt, and a drizzle of olive oil.
- Mix well.
- Set aside.
6 Serve
- Serve the Persian Minced Beef and Chickpea Stew on Rice with Cucumber Mint Salad and yogurt to the side.
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