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

Alkuperäinen resepti: Forkin

Kokonaisaika: 2 t 25 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 419 kcal

Esivalmistelut

Ainesosat

500 glamb stew meat, cut into 1-inch cubes
1 kplyellow onion, finely chopped
0,5 kuppisplit peas, rinsed
3 rkltomato paste
3 kpldried lime, pierced
1 tlturmeric
0,5 tlcinnamon
0,25 tlsaffron, ground and bloomed in 2 tbsp hot water
2 rklvegetable oil
4 kuppiwater
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

2 kplpotato, peeled and thinly sliced into matchsticks

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

59%Pisteet

Kalorit: 418,5kcal
Proteiini: 34,4g
Hiilihydraatit: 37,6g
Rasva: 14,1g
Kuitu: 6,5g
Sokeri: 5,2g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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