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 servings
Cuisine: persian, middle_eastern
Ingredients: 500 g lamb stew meat cut into 1-inch cubes; 1 pcs yellow onion finely chopped; 0.5 cup split peas rinsed; 3 tbsp tomato paste; 3 pcs dried lime pierced; 1 tsp turmeric; 0.5 tsp cinnamon; 0.25 tsp saffron ground and bloomed in 2 tbsp hot water; 2 tbsp vegetable oil; 4 cup water; 2 pcs potato peeled and thinly sliced into matchsticks; 1 tsp salt; 0.5 tsp 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.

An original recipe by Forkin

Total time: 2 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 419 kcal

Mise en place

Ingredients

500 glamb stew meat, cut into 1-inch cubes
1 pcsyellow onion, finely chopped
0.5 cupsplit peas, rinsed
3 tbsptomato paste
3 pcsdried lime, pierced
1 tspturmeric
0.5 tspcinnamon
0.25 tspsaffron, ground and bloomed in 2 tbsp hot water
2 tbspvegetable oil
4 cupwater
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 pcspotato, peeled and thinly sliced into matchsticks

Equipment

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

The method

Step by step

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

Per serving

Nutrition

59%Score

Calories: 418.5kcal
Protein: 34.4g
Carbs: 37.6g
Fat: 14.1g
Fibre: 6.5g
Sugar: 5.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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