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Khoresht-e Gheymeh – Persian Lamb Stew with Dried Limes and Split Peas

Khoresht-e Gheymeh – Persian Lamb Stew with Dried Limes and Split Peas

Course Khoresh, Lamb Stew, slow cooker recipes
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Khoresht-e Gheymeh – Persian Lamb Stew with Dried Limes and Split Peas
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 4 people

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

  1. Soak the yellow split peas overnight. Rinse well the next day.

BUILD THE FLAVOR BASE

  1. Sauté chopped onion in oil until golden. Add turmeric.

  2. Dice the meat and brown it with the onions for about 10 minutes.

  3. Season with black pepper, saffron, tomato paste, and bay leaves.

  4. Grate the fresh tomatoes directly into the pot. Add 1 cup hot water.
  5. 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

  1. Reduce heat, cover, and simmer for about 1½ hours total.

  2. After 45 minutes, add cinnamon and salt. Continue cooking gently.

MAKE THE CRISPY FRIES

  1. Peel potatoes and cut into thin sticks. Fry in hot oil until golden and crisp.

  2. Drain on paper towels.

SERVE

  1. Ladle the rich stew into bowls, top generously with crispy fries, and serve with smoked basmati rice.