Khoresh Gheymeh

🧂 Ingredients

• 500 g Lamb shoulder or leg
• 150 g Yellow split peas
• 3 Dried Persian limes (limoo amani)
• 1 medium Onion
• 2 tbsp Tomato paste
• 1 tsp Turmeric powder
• 2 tbsp Vegetable oil or Ghee
• 4 cups Water or low-sodium lamb/beef broth
• to taste Salt
• to taste Black pepper
• 2 medium Potatoes
• sufficient for deep frying Vegetable oil for frying

👨‍🍳 Instructions

1. 1

   Heat 2 tbsp of oil or ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F for frying later). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the lamb cubes and brown them on all sides until no longer pink, about 8-10 minutes. Stir in the turmeric powder and cook for another minute until fragrant.

   ⏱️ 15 minutes
2. 2

   Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly in color. Drain the soaked yellow split peas and add them to the pot along with the pierced dried limes. Pour in the water or broth. Season with salt and black pepper. Bring the mixture to a boil.

   ⏱️ 5 minutes
3. 3

   Once boiling, reduce the heat to low, cover the pot tightly, and let the stew simmer gently for at least 1.5 to 2 hours, or until the lamb is fork-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 a little more hot water or broth.

   ⏱️ 1 hour 45 minutes
4. 4

   While the stew is simmering, prepare the fries. Heat sufficient vegetable oil in a deep pan or fryer to 190°C (375°F). Carefully add the julienned potatoes in batches and fry until golden brown and crispy, about 4-6 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.

   ⏱️ 15 minutes
5. 5

   Taste the stew and adjust seasoning with salt and pepper if needed. Remove the dried limes if desired (they can be bitter if bitten into). Ladle the Khoresh Gheymeh into serving bowls and top generously with the crispy fried potatoes just before serving.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Soaking the yellow split peas is crucial for reducing cooking time and ensuring they cook evenly.
• ✓Piercing the dried limes allows their sour flavor to infuse into the stew without making it overwhelmingly tart.
• ✓The fries are traditionally added just before serving to maintain their crispiness.
• ✓Khoresh Gheymeh is often served with fluffy Persian rice (chelow).

🔄 Variations

• For a lighter version, omit the fried potatoes.
• Add cubed eggplant, fried until golden, alongside or instead of potatoes.
• Use beef or chicken instead of lamb, adjusting cooking times as needed.

🥗 Nutrition

Per serving