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 porties
Cuisine: persian, middle_eastern
Ingredients: 500 g lamb stew meat cut into 1-inch cubes; 1 st yellow onion finely chopped; 0,5 kopje split peas rinsed; 3 el tomato paste; 3 st dried lime pierced; 1 tl turmeric; 0,5 tl cinnamon; 0,25 tl saffron ground and bloomed in 2 tbsp hot water; 2 el vegetable oil; 4 kopje water; 2 st 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.

Een origineel recept van Forkin

Totale tijd: 2 uur 25 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 419 kcal

Mise-en-place

Ingrediënten

500 glamb stew meat, cut into 1-inch cubes
1 styellow onion, finely chopped
0,5 kopjesplit peas, rinsed
3 eltomato paste
3 stdried lime, pierced
1 tlturmeric
0,5 tlcinnamon
0,25 tlsaffron, ground and bloomed in 2 tbsp hot water
2 elvegetable oil
4 kopjewater
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

2 stpotato, peeled and thinly sliced into matchsticks

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

59%Score

Calorieën: 418,5kcal
Eiwit: 34,4g
Koolhydraten: 37,6g
Vet: 14,1g
Vezels: 6,5g
Suiker: 5,2g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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