Khoresh Gheymeh (Persian Split Pea Stew)
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.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 419 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 glamb stew meat, cut into 1-inch (2.5 cm) cubes
- 1 pcsyellow onion, finely chopped
- 0.5 cupsplit peas, rinsed
- 3 tbsptomato paste
- 3 pcsdried lime, pierced
- 1 tspturmeric
- 0.5 tspcinnamon
- 0.25 tspsaffron, ground and bloomed in 2 tbsp hot water
- 2 tbspvegetable oil
- 4 cupwater
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 pcspotato, peeled and thinly sliced into matchsticks
Equipment
slotted spoon · large pot · dutch oven · frying pan · cutting board · knife
The method
Step by step
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
About 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.
About 7 min
Cook’s note: 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.
About 8 min
- 4
Stir in the turmeric and cook for 1 minute until fragrant.
About 1 min
- 5
Add the tomato paste and cook, stirring constantly, for 3-5 minutes until it darkens in color and smells fragrant.
About 5 min
Cook’s note: 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.
About 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.
About 1 hr 30 min
Cook’s note: 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.
About 1 min
Cook’s note: 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.
About 1 min
- 10
Fry the thinly sliced potato matchsticks until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
About 10 min
Cook’s note: Fry potatoes in batches if necessary to avoid overcrowding the pan.
- 11
Taste the stew and adjust seasoning as needed.
About 1 min
- 12
Ladle the Khoresh Gheymeh into serving bowls and garnish generously with the crispy fried potatoes.
About 1 min
Cook’s note: Serve immediately with basmati rice.
Per serving
Nutrition
- Calories
- 418.5kcal
- Protein
- 34.4g
- Carbs
- 37.6g
- Fat
- 14.1g
- Fibre
- 6.5g
- Sugar
- 5.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Khoresh Gheymeh in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave.
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