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

En original opskrift af Forkin

Tid i alt: 2 t. 25 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 419 kcal

Klargøring

Ingredienser

500 glamb stew meat, cut into 1-inch cubes
1 stk.yellow onion, finely chopped
0,5 kopsplit peas, rinsed
3 spsk.tomato paste
3 stk.dried lime, pierced
1 tsk.turmeric
0,5 tsk.cinnamon
0,25 tsk.saffron, ground and bloomed in 2 tbsp hot water
2 spsk.vegetable oil
4 kopwater
1 tsk.salt
0,5 tsk.black pepper, freshly ground

garnish

2 stk.potato, peeled and thinly sliced into matchsticks

Udstyr

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

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

59%Score

Kalorier: 418,5kcal
Protein: 34,4g
Kulhydrat: 37,6g
Fedt: 14,1g
Kostfibre: 6,5g
Sukker: 5,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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