There are dishes that simply feed you, and then there are dishes that tell a story.
Khoresht-e Gheymeh – Persian Lamb Stew with Dried Limes and Split Peas is one of those stories. This deeply aromatic Persian stew is made with tender lamb (or beef/veal), yellow split peas (called lapeh), tangy dried Persian limes (limoo amani), tomatoes, and warm spices in a silky sauce. And in Iran, there’s one non-negotiable rule: it must be topped with crispy French fries.
Khoresht-e Gheymeh is more than a Persian lamb stew. It’s comfort food with history and hospitality served on a platter. If you’ve never cooked Persian food before, this is a beautiful place to begin. Slow down. Let it simmer. And when you take that first bite, you’ll understand why this stew has been cherished for generations. A Dish that warms the soul.
KHORESHT-E GHEYMEH WITH FRIES
In many Persian homes, Khoresht-e Gheymeh without fries is almost unthinkable. They add crunch, contrast, and that little extra magic. But as you may notice in my photos, I sometimes skip them, and honestly? The stew is still absolutely sensational. In this recipe, though, I’ll show you how to prepare the fries the traditional way. Many Persian families even use packaged potato sticks* for convenience and sprinkle them generously on top.
This is one of the most beloved comfort foods in Iran and is typically served with fragrant smoked basmati rice*. The true star of the dish? The dried limes. They give the stew its signature bold, citrusy depth — sour, slightly earthy, and completely unforgettable.
NAZRI – CHARITY FOOD COOKED WITH INTENTION
In Iran, food is never just food. One beautiful tradition is called Nazri — the act of cooking and distributing food for free during special occasions, whether joyful or sorrowful. The meal is shared with neighbors and those in need, prepared with love and gratitude. The belief is simple: food carries intention. It brings positive energy to the cook and to those who eat it.
Khoresht-e Gheymeh is one of the classic Nazri dishes, alongside:
- Ghormeh Sabzi– Persian Beef and Fresh Herb Stew
- Ash Reshteh
- Zereshk Polo ba Morgh – Persian Barberry Rice With Chicken
- Zereshk Polo ba Morgh – Saffron-Rice with Barberries and Chicken Meatballs
- Adas Polo – Persian Lentil Rice with Dates & Raisins
- Halva Safarani حلوا زعفرانی
- Breshtok-e Shokolati – Chocolate Halva بروشتک
- Sholeh Zard – Persian Saffron Rice Pudding
SOFREY-E NAZRI – A CEREMONIAL GRATITUDE TABLE
Another meaningful tradition is Sofrey-e Nazri — a ceremonial gratitude table hosted at home. For example, if someone prays for a wish, perhaps for a child, and that wish is fulfilled, she hosts a Sofreh as a gesture of thanks. Dozens of guests gather to share the prepared dishes. We always arrange the Sofreh (The table) with care and mindful rituals. It’s hospitality with heart.
WHY PERSIANS LOVE SLOW-COOKED STEWS
Persian cuisine is famous for its slow-cooked stews, known as khoresh. These dishes are soul food in every season: spring, summer, fall, or winter. Different meats are used depending on the recipe: lamb, beef, veal, chicken, quail, duck, or even fish. Vegetables change with the seasons: green beans, celery, eggplant, okra. Sometimes fruit makes a surprise appearance: rhubarb, quince, or pomegranate. Herbs, nuts, and legumes are also essential building blocks of flavor.
Looking for more Slow-Cooked Stew Recipes:
- Vegan Khoresht-e Fesenjan
- Khoresht-e Beh Aloo – Quince, Prune and Beef Stew
- Khoresht-e Rivas – Persian Rhubarb Stew in a Mint-Parsley Sauce
- Khoresht-e Kadu Halvai – Pumpkin and Chicken Pan خورش کدو حلوایی
- Khoresh-e Albaloo – Meatballs in Sour Cherry Sauce خورش آلبالو
- Zereshk Polo ba Morgh – Persian Barberry Rice With Chicken
- Zereshk Polo ba Morgh – Saffron Rice with Barberries & Chicken Meatballs
- Koofteh Kermanshahi – Persian stuffed meatballs
- Koofteh Tabrizi – Persian stuffed Meatballs
- Koofteh Rizeh – Lamb Meatballs with Mint in Tomato Sauce کوفته ریزه
PERSIAN STEWS ARE PERFECT FOR MAKE-AHEAD MEALS
One of the best things about Persian slow-cooked stews, known as khoresh, is how easy they can be prepared in advance. And here’s a little secret: Persian stews taste even better the next day. I usually cook mine on Saturday, let it rest overnight in the fridge, and gently reheat it on low heat on Sunday. The flavors deepen, the sauce thickens naturally, and the meat becomes even more tender and flavorful. It’s the kind of dish that rewards patience.
Persian stews may take a little time, but they give back so much: melt-in-your-mouth meat and rich, aromatic sauces layered with warm spices. The key is always high-quality ingredients and allowing the cooking process to unfold slowly.
The preparation itself is surprisingly easy. First, onions are sautéed until golden and sprinkled with turmeric. Then the meat is added and browned on all sides. A few carefully chosen spices follow, along with vegetables or legumes depending on the recipe. Everything is left to simmer gently in its cooking liquid on the stovetop or in a slow cooker. From there, it’s just patience. After about 1 to 1½ hours, the transformation is complete, and the wait is absolutely worth it.
NO FLOUR NEEDED – THE NATURAL WAY TO THICKEN STEW
In Persian cooking, we don’t thicken stews with flour or cornstarch as in Germany or other countries. The magic happens slowly. As the stew simmers, the connective tissue in the meat softens. The juices blend with the cooking liquid, creating a rich, silky sauce. Simply monitor the liquid level and add a little hot water if needed. Keep in mind: the less water you add, the more concentrated the flavor.
If the sauce feels too thin, just let it simmer uncovered for a while. It will reduce naturally. The only real ingredient required is Patience.
INGREDIENTS – KHORESHT-E GHEYMEH
(Serves 4)
1/3 cup (80 g) yellow split peas (lapeh)
1 onion, finely chopped
1 tsp turmeric
500 g lamb leg (1 lb), diced (or beef/veal)
1/2 tsp saffron, bloomed
1 Tbsp tomato paste
2 bay leaves
4 fresh tomatoes, grated
3–4 dried Persian limes (limoo amani), pierced
1 tsp cinnamon
Salt and black pepper
INGREDIENTS FOR THE FRIES
4 large potatoes (for fries)
Oil for frying
HOW TO MAKE PERSIAN LAMB STEW WITH DRIED LIMES
1. Prepare the Split Peas
Soak the yellow split peas overnight. Rinse well the next day.
2. Build the Flavor Base
Sauté chopped onion in oil until golden. Add turmeric.
Dice the meat and brown it with the onions for about 10 minutes. Season with black pepper, saffron, tomato paste, and bay leaves.
Grate the fresh tomatoes directly into the pot. Add 1 cup hot water.
Pierce the dried limes several times with a fork (or gently crack them open) and add them to the stew along with the soaked split peas.
3. Slow Cook
Reduce heat, cover, and simmer for about 1½ hours total.
After 45 minutes, add cinnamon and salt. Continue cooking gently.
4. Make the Crispy Fries
Peel potatoes and cut into thin sticks. Fry in hot oil until golden and crisp. Drain on paper towels.
5. Serve
Ladle the rich stew into bowls, top generously with crispy fries, and serve with smoked basmati rice*.
Befarmayid
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Khoresht-e Gheymeh – Persian Lamb Stew with Dried Limes and Split Peas
Ingredients
INGREDIENTS – KHORESHT-E GHEYMEH
- 80 g yellow split peas (lapeh) (1/3 cup)
- 1 onion finely chopped
- 1 tsp turmeric
- 500 g lamb leg (1 lb) , diced (or beef/veal)
- 1/2 tsp saffron bloomed
- 1 tbsp tomato paste
- 2 bay leaves
- 4 fresh tomatoes grated
- 3-4 dried Persian limes limoo amani, pierced
- 1 tsp cinnamon
- Salt and black pepper
INGREDIENTS FOR THE FRIES
- 4 large potatoes for fries
- Oil for frying
Instructions
HOW TO MAKE PERSIAN LAMB STEW WITH DRIED LIMES
PREPARE THE SPLIT PEAS
-
Soak the yellow split peas overnight. Rinse well the next day.
BUILD THE FLAVOR BASE
-
Sauté chopped onion in oil until golden. Add turmeric.
-
Dice the meat and brown it with the onions for about 10 minutes.
-
Season with black pepper, saffron, tomato paste, and bay leaves.
-
Grate the fresh tomatoes directly into the pot. Add 1 cup hot water.
-
Pierce the dried limes several times with a fork (or gently crack them open) and add them to the stew along with the soaked split peas.
SLOW COOK
-
Reduce heat, cover, and simmer for about 1½ hours total.
-
After 45 minutes, add cinnamon and salt. Continue cooking gently.
MAKE THE CRISPY FRIES
-
Peel potatoes and cut into thin sticks. Fry in hot oil until golden and crisp.
-
Drain on paper towels.
SERVE
-
Ladle the rich stew into bowls, top generously with crispy fries, and serve with smoked basmati rice.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
Sign up for my newsletter, and I’ll email you my latest recipes, travel reports, and trends once or maybe 2x a week for free.