Khoresh Gheymeh (Persian Split Pea Stew)
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.
Πρωτότυπη συνταγή από Forkin
- Συνολικός χρόνος
- 2 ώ. 25 λ.
- Μερίδες
- 4
- Δυσκολία
- Μέτρια
- Ανά μερίδα
- 419 kcal
Προετοιμασία
Υλικά
Υλικά
- 500 glamb stew meat, cut into 1-inch cubes
- 1 τεμ.yellow onion, finely chopped
- 0,5 φλιτζάνιsplit peas, rinsed
- 3 κ.σ.tomato paste
- 3 τεμ.dried lime, pierced
- 1 κ.γ.turmeric
- 0,5 κ.γ.cinnamon
- 0,25 κ.γ.saffron, ground and bloomed in 2 tbsp hot water
- 2 κ.σ.vegetable oil
- 4 φλιτζάνιwater
- 1 κ.γ.salt
- 0,5 κ.γ.black pepper, freshly ground
garnish
- 2 τεμ.potato, peeled and thinly sliced into matchsticks
Εξοπλισμός
slotted spoon · large pot · dutch oven · frying pan · cutting board · knife
Η μέθοδος
Βήμα προς βήμα
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Περίπου 1 λ.
- 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.
Περίπου 7 λ.
Σημείωση του μάγειρα: 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.
Περίπου 8 λ.
- 4
Stir in the turmeric and cook for 1 minute until fragrant.
Περίπου 1 λ.
- 5
Add the tomato paste and cook, stirring constantly, for 3-5 minutes until it darkens in color and smells fragrant.
Περίπου 5 λ.
Σημείωση του μάγειρα: 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.
Περίπου 2 λ.
- 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.
Περίπου 1 ώ. 30 λ.
Σημείωση του μάγειρα: 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.
Περίπου 1 λ.
Σημείωση του μάγειρα: 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.
Περίπου 1 λ.
- 10
Fry the thinly sliced potato matchsticks until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Περίπου 10 λ.
Σημείωση του μάγειρα: Fry potatoes in batches if necessary to avoid overcrowding the pan.
- 11
Taste the stew and adjust seasoning as needed.
Περίπου 1 λ.
- 12
Ladle the Khoresh Gheymeh into serving bowls and garnish generously with the crispy fried potatoes.
Περίπου 1 λ.
Σημείωση του μάγειρα: Serve immediately with basmati rice.
Ανά μερίδα
Διατροφικά στοιχεία
- Θερμίδες
- 418,5kcal
- Πρωτεΐνη
- 34,4g
- Υδατάνθρακες
- 37,6g
- Λιπαρά
- 14,1g
- Φυτικές ίνες
- 6,5g
- Σάκχαρα
- 5,2g
Εκτίμηση με βάση τις ποσότητες των υλικών της συνταγής. Οι τιμές μπορεί να διαφέρουν ανάλογα με τις μάρκες και τις αντικαταστάσεις.
Διατηρήστε το σωστά
Store leftover Khoresh Gheymeh in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave.
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