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

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 25 min
Porcje: 4
Trudność: Średni
Na porcję: 419 kcal

Przygotowanie stanowiska

Składniki

500 glamb stew meat, cut into 1-inch cubes
1 szt.yellow onion, finely chopped
0,5 szklankasplit peas, rinsed
3 łyżkatomato paste
3 szt.dried lime, pierced
1 łyżeczkaturmeric
0,5 łyżeczkacinnamon
0,25 łyżeczkasaffron, ground and bloomed in 2 tbsp hot water
2 łyżkavegetable oil
4 szklankawater
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

garnish

2 szt.potato, peeled and thinly sliced into matchsticks

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

59%Ocena

Kalorie: 418,5kcal
Białko: 34,4g
Węglowodany: 37,6g
Tłuszcz: 14,1g
Błonnik: 6,5g
Cukry: 5,2g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

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Przechowywanie

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

Odgrzewanie

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