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 racions
Cuisine: persian, middle_eastern
Ingredients: 500 g lamb stew meat cut into 1-inch cubes; 1 u yellow onion finely chopped; 0,5 tassa split peas rinsed; 3 cs tomato paste; 3 u dried lime pierced; 1 ct turmeric; 0,5 ct cinnamon; 0,25 ct saffron ground and bloomed in 2 tbsp hot water; 2 cs vegetable oil; 4 tassa water; 2 u potato peeled and thinly sliced into matchsticks; 1 ct salt; 0,5 ct 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.

Una recepta original de Forkin

Temps total: 2 h 25 min
Racions: 4
Dificultat: Mitjana
Per ració: 419 kcal

Preparació prèvia

Llista d’ingredients

500 glamb stew meat, cut into 1-inch cubes
1 uyellow onion, finely chopped
0,5 tassasplit peas, rinsed
3 cstomato paste
3 udried lime, pierced
1 ctturmeric
0,5 ctcinnamon
0,25 ctsaffron, ground and bloomed in 2 tbsp hot water
2 csvegetable oil
4 tassawater
1 ctsalt
0,5 ctblack pepper, freshly ground

garnish

2 upotato, peeled and thinly sliced into matchsticks

Estris

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

Elaboració

Pas a pas

1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Uns 1 min
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.
Uns 7 min
Nota de cuina: 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.
Uns 8 min
4
Stir in the turmeric and cook for 1 minute until fragrant.
Uns 1 min
5
Add the tomato paste and cook, stirring constantly, for 3-5 minutes until it darkens in color and smells fragrant.
Uns 5 min
Nota de cuina: 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.
Uns 2 min
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.
Uns 1 h 30 min
Nota de cuina: 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.
Uns 1 min
Nota de cuina: 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.
Uns 1 min
10
Fry the thinly sliced potato matchsticks until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Uns 10 min
Nota de cuina: Fry potatoes in batches if necessary to avoid overcrowding the pan.
11
Taste the stew and adjust seasoning as needed.
Uns 1 min
12
Ladle the Khoresh Gheymeh into serving bowls and garnish generously with the crispy fried potatoes.
Uns 1 min
Nota de cuina: Serve immediately with basmati rice.

Per ració

Nutrició

59%Puntuació

Calories: 418,5kcal
Proteïnes: 34,4g
Hidrats de carboni: 37,6g
Greixos: 14,1g
Fibra: 6,5g
Sucre: 5,2g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

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

Com reescalfar-ho

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