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Khoresh Gheimeh
Persian Split Pea Stew
A classic and comforting Persian stew featuring tender lamb, yellow split peas, and the unique tangy flavor of dried limes, traditionally served with rice and topped with crispy shoestring fries.
๐ง ์ฌ๋ฃ
- 500 g Lamb shoulder or leg, cut into 2.5 cm (1-inch) cubes
- 200 g Yellow split peas, rinsed and soaked overnight (or for at least 4 hours)
- 3 Dried Persian limes (limoo amani), pierced a few times with a fork or knife
- 2 tbsp Tomato paste
- 1 large Yellow onion, finely chopped
- 1 tsp Turmeric powder
- 2 tbsp Vegetable oil or ghee
- 4-5 cups Water or lamb broth
- to taste Salt
- to taste Black pepper
- for topping Shoestring potatoes (for topping)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes and sear them on all sides until nicely browned. This browning is crucial for flavor development. Remove the lamb from the pot and set aside.
โฑ๏ธ 10 minutes - 2
Add the chopped onion to the same pot (add a little more oil if needed). Sautรฉ the onion over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the turmeric powder and cook for another minute until fragrant.
โฑ๏ธ 8 minutes - 3
Return the browned lamb to the pot. Add the tomato paste and stir well, cooking for 1-2 minutes to deepen its color and flavor. Pour in 4 cups of water or broth, scraping up any browned bits from the bottom of the pot.
โฑ๏ธ 5 minutes - 4
Add the rinsed and drained yellow split peas and the pierced dried limes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently.
โฑ๏ธ 15 minutes - 5
Simmer the stew for at least 1.5 to 2 hours, or until the lamb is very tender and the split peas have softened and started to break down, thickening the stew. Stir occasionally to prevent sticking. If the stew becomes too thick, add the remaining cup of water or broth. Season with salt and black pepper to taste during the last 30 minutes of cooking. The dried limes will release their tangy flavor into the stew.
โฑ๏ธ 1 hour 45 minutes - 6
While the stew is simmering, prepare the shoestring potatoes according to package directions (usually fried or baked until crispy).
โฑ๏ธ 15 minutes - 7
Serve the Khoresh Gheimeh hot, traditionally spooned over fluffy Persian rice (chelow or polo). Garnish generously with the crispy shoestring potatoes just before serving.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โSoaking the yellow split peas overnight is essential for them to cook evenly and become tender.
- โPiercing the dried limes allows their sour juice to infuse the stew. If you can't find dried Persian limes, you can substitute with 1-2 tablespoons of fresh lime juice added at the end of cooking, though the flavor will be different.
- โThe shoestring potatoes are a signature topping for this dish, providing a delightful textural contrast. They are typically fried until golden and crisp.
- โThis stew is even better the next day as the flavors meld together.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add cubed eggplant, fried until golden, during the last 30 minutes of cooking for an 'Khoresh Gheimeh Bademjan'.
- For a vegetarian version, substitute the lamb with firm tofu or more vegetables like mushrooms and zucchini, and use vegetable broth.