Main CourseDinner

Khoresh Gheymeh (Persian Split Pea Stew)

Name: Khoresh Gheymeh (Persian Split Pea Stew)
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 حصص
Cuisine: persian, middle_eastern
Ingredients: 500 g lamb stew meat cut into 1-inch cubes; 1 قطعة yellow onion finely chopped; 0.5 كوب split peas rinsed; 3 ملعقة كبيرة tomato paste; 3 قطعة dried lime pierced; 1 ملعقة صغيرة turmeric; 0.5 ملعقة صغيرة cinnamon; 0.25 ملعقة صغيرة saffron ground and bloomed in 2 tbsp hot water; 2 ملعقة كبيرة vegetable oil; 4 كوب water; 2 قطعة potato peeled and thinly sliced into matchsticks; 1 ملعقة صغيرة salt; 0.5 ملعقة صغيرة black pepper freshly ground

Khoresh Gheymeh is a classic Persian split pea and lamb stew, known for its rich tomato-based sauce and aromatic spices. It's often garnished with crispy fried potatoes, offering a delightful contrast in textures. This hearty dish is traditionally served with fluffy basmati rice.

وصفة أصلية من Forkin

الوقت الإجمالي: 2 س 25 د
عدد الحصص: 4
الصعوبة: متوسطة
لكل حصة: 419 kcal

تحضير المكوّنات

المكوّنات

500 glamb stew meat, cut into 1-inch cubes
1 قطعةyellow onion, finely chopped
0.5 كوبsplit peas, rinsed
3 ملعقة كبيرةtomato paste
3 قطعةdried lime, pierced
1 ملعقة صغيرةturmeric
0.5 ملعقة صغيرةcinnamon
0.25 ملعقة صغيرةsaffron, ground and bloomed in 2 tbsp hot water
2 ملعقة كبيرةvegetable oil
4 كوبwater
1 ملعقة صغيرةsalt
0.5 ملعقة صغيرةblack pepper, freshly ground

garnish

2 قطعةpotato, peeled and thinly sliced into matchsticks

الأدوات

slotted spoon · large pot · dutch oven · frying pan · cutting board · knife

طريقة التحضير

خطوة بخطوة

1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
حوالي 1 د
2
Add the lamb stew meat and brown on all sides for about 5-7 minutes. Remove the meat from the pot and set aside.
حوالي 7 د
ملاحظة الطاهي: Browning the meat adds depth of flavor to the stew.
3
Add the chopped yellow onion to the same pot and sauté until softened and translucent, about 5-8 minutes.
حوالي 8 د
4
Stir in the turmeric and cook for 1 minute until fragrant.
حوالي 1 د
5
Add the tomato paste and cook, stirring constantly, for 3-5 minutes until it darkens in color and smells fragrant.
حوالي 5 د
ملاحظة الطاهي: Cooking the tomato paste deeply enhances its flavor.
6
Return the browned lamb to the pot. Add the rinsed split peas, water, pierced dried limes, salt, and black pepper.
حوالي 2 د
7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 90 minutes, or until the lamb is tender and the split peas are cooked through.
حوالي 1 س 30 د
ملاحظة الطاهي: Check occasionally and add more hot water if the stew becomes too thick.
8
In the last 15 minutes of cooking, stir in the cinnamon and the bloomed saffron.
حوالي 1 د
ملاحظة الطاهي: Adding saffron at the end preserves its delicate aroma and color.
9
While the stew simmers, prepare the potato garnish. Heat a small amount of vegetable oil in a separate pan over medium-high heat.
حوالي 1 د
10
Fry the thinly sliced potato matchsticks until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
حوالي 10 د
ملاحظة الطاهي: Fry potatoes in batches if necessary to avoid overcrowding the pan.
11
Taste the stew and adjust seasoning as needed.
حوالي 1 د
12
Ladle the Khoresh Gheymeh into serving bowls and garnish generously with the crispy fried potatoes.
حوالي 1 د
ملاحظة الطاهي: Serve immediately with basmati rice.

لكل حصة

القيم الغذائية

59%التقييم

السعرات الحرارية: 418.5kcal
البروتين: 34.4g
الكربوهيدرات: 37.6g
الدهون: 14.1g
الألياف: 6.5g
السكر: 5.2g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

حافظ على جودتها

الحفظ

Store leftover Khoresh Gheymeh in an airtight container in the refrigerator.

إعادة التسخين

Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave.