📝 About This Recipe
Khoresht-e-Gheimeh is a cornerstone of Persian hospitality, a deeply aromatic stew that balances the earthiness of yellow split peas with the citrusy brightness of dried limes (limoo amani). Traditionally slow-cooked with tender cubes of lamb and infused with the golden warmth of saffron and turmeric, it is famously topped with a crown of golden, crispy potato matchsticks. This dish is a masterclass in texture and the iconic Persian 'sour and savory' flavor profile that has comforted families for generations.
🥗 Ingredients
The Meat and Base
- 1 lb Lamb or Beef Chuck (cut into 1/2-inch small cubes)
- 2 large Yellow Onion (finely diced)
- 4 tablespoons Vegetable Oil (divided)
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
The Stew Aromatics
- 2/3 cup Yellow Split Peas (rinsed and soaked for 30 minutes)
- 3 tablespoons Tomato Paste (high quality)
- 4 pieces Dried Limes (Limoo Amani) (pierced with a fork)
- 1/2 teaspoon Saffron Thread (ground and dissolved in 2 tbsp hot water)
- 1/2 teaspoon Cinnamon Powder (or one small cinnamon stick)
- 1.5 teaspoons Salt (to taste)
- 1 teaspoon Rose Water (optional, for authentic floral finish)
The Topping (Gheimeh Garnish)
- 2 medium Russet Potatoes (cut into thin matchsticks)
- 1/2 cup Vegetable Oil (for shallow frying)
- 1/4 teaspoon Salt (for seasoning potatoes)
👨🍳 Instructions
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1
Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions and sauté for 8-10 minutes until they become translucent and turn a light golden brown.
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2
Increase the heat slightly and add the cubed meat to the pot. Brown the meat on all sides until the moisture has evaporated and the meat is well-seared, about 5-7 minutes.
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3
Stir in the turmeric and black pepper, coating the meat and onions. Cook for 1 minute until the spices are fragrant.
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4
Push the meat to the sides and add the tomato paste to the center of the pot. Sauté the paste in the oil for 2 minutes to darken its color and remove the raw tinny taste; then mix it into the meat.
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5
Add the rinsed yellow split peas to the pot and sauté for 1-2 minutes. This 'sealing' of the peas prevents them from becoming mushy during the long simmer.
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6
Pour in 4 cups of boiling water. Bring to a boil, then reduce the heat to low. Cover and simmer gently for 1 hour.
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7
While the stew simmers, soak the pierced dried limes in a cup of warm water for 15 minutes to soften them and reduce any potential bitterness.
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8
After the stew has cooked for an hour, add the softened dried limes, salt, and cinnamon. Cover and continue to simmer for another 45-60 minutes until the meat is fork-tender and the peas are cooked through.
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9
Prepare the potato garnish: Rinse the potato matchsticks in cold water to remove starch, pat them completely dry with a kitchen towel, and fry them in hot oil until golden and crispy. Drain on paper towels and salt lightly.
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10
Check the consistency of the stew; it should be thick and rich, not watery. If it's too thin, simmer uncovered for the last 15 minutes.
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11
During the final 10 minutes of cooking, stir in the bloomed saffron water and rose water (if using). This preserves their delicate aromas.
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12
Taste and adjust seasoning. The stew should have a distinct tang from the limes balanced by the savory meat. Remove the cinnamon stick if you used one.
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13
Transfer the stew to a serving bowl and generously top the center with the crispy potato matchsticks just before bringing it to the table.
💡 Chef's Tips
Always sauté your tomato paste until it turns a deep brick red; this is the secret to a vibrant, rich broth. Do not add the salt until the meat is halfway cooked, as adding it too early can toughen the protein. If you find the dried limes too bitter, you can boil them separately for 10 minutes and discard the water before adding them to the stew. For the crispiest potatoes, ensure they are bone-dry before hitting the hot oil. If you're short on time, use a pressure cooker for the meat, but always cook the split peas and limes on a regular simmer to control the texture.
🍽️ Serving Suggestions
Serve over a bed of fluffy Persian Basmati rice (Chelow) with a crispy golden crust (Tahdig). Pair with a side of 'Sabzi Khordan'—a platter of fresh herbs like mint, tarragon, and radishes. A dollop of creamy thick yogurt or a bowl of 'Mast-o-Khiar' (cucumber yogurt dip) balances the stew's acidity. Serve with 'Salad Shirazi' (finely diced cucumbers, tomatoes, and onions) for a refreshing crunch. Traditionally enjoyed with a glass of 'Doogh', a chilled savory yogurt drink with dried mint.