Iranian Gheymeh Chicken Recipe | MAGGI® Arabia

Iranian Gheymeh Chicken

Gheimeh is one of the most famous Persian stews. Typically served with thin French fries or fried eggplants, it's also served up on festivals like Mohorram and Ramadan with family.


  • 2 tablespoons vegetable oil
  • 1 large onion or 200 g, finely chopped
  • 2 teaspoons ground turmeric
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried lime powder
  • Pinch of ground saffron
  • ½ kg chicken, pieces with bones
  • 2½ tablespoons tomato paste
  • ½ cup dried chickpeas or 90 g, split
  • 4½ cups or 1125 ml water
  • 2 cubes MAGGI® Chicken Stock Bouillon

How to Prepare

  1. Heat oil in a large saucepan, cook onions for 4-5 minutes or until tender.
  2. Add turmeric powder, black pepper, lime powder, saffron and the chicken. Stir for 3-4 minutes. Add tomato paste and stir for 1-2 minutes.
  3. Add the chickpeas, water and MAGGI Chicken Stock cubes. Bring to boil then reduce the heat. Cover and simmer for 45 minutes or until the chicken and chickpeas are cooked. Add more water if needed.
  4. Serve with cooked rice.

Nutritional Info

Energy: 349.00 Kcal
Protein: 23.00 g
Carbohydrate: 16.00 g
Fats: 21.00 g

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