📝 About This Recipe
A cornerstone of Persian hospitality, Khoresht-e Gheymeh is a soul-warming stew that balances the earthy richness of yellow split peas with tender cubes of beef and the aromatic luxury of saffron. The dish is defined by its unique tang from sun-dried limes (limoo amani) and its crowning glory of golden, crispy potato matchsticks. It is a masterpiece of texture and fragrance, offering a complex flavor profile that is simultaneously savory, citrusy, and deeply comforting.
🥗 Ingredients
The Stew Base
- 500 grams Beef or Lamb (cut into 1/2 inch small cubes (gheymeh style))
- 2/3 cup Yellow Split Peas (rinsed and soaked for 30 minutes)
- 2 medium Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 4 tablespoons Vegetable Oil (divided)
Aromatics and Spice
- 3 tablespoons Tomato Paste (high quality for deep color)
- 4 pieces Dried Limes (Limoo Amani) (pierced with a fork)
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Cinnamon Powder (or one small stick)
- 1/2 teaspoon Saffron Thread (ground and dissolved in 2 tbsp hot water)
- 1 teaspoon Rose Water (optional, for authentic aroma)
- to taste Salt and Black Pepper
The Garnish (Sibzamini)
- 2 large Russet Potatoes (peeled and cut into matchsticks)
- for frying Oil
- 1 pinch Salt
👨🍳 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 translucent and beginning to turn golden.
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2
Stir in the minced garlic and turmeric powder, cooking for another 1-2 minutes until fragrant.
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3
Increase the heat to medium-high and add the cubed meat. Sear the meat until all sides are browned, which locks in the juices.
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4
Add the tomato paste to the center of the pot. Sauté the paste for 2-3 minutes, stirring constantly, until it darkens in color and smells slightly caramelized; this step is crucial for a deep red stew.
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5
Drain the soaked split peas and add them to the pot. Stir to coat them in the oil and tomato mixture for 1 minute.
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6
Pour in 4 cups of boiling water. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 60 minutes.
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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 and remove any potential bitterness.
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8
After the stew has simmered for an hour, add the softened dried limes, cinnamon, salt, and black pepper. Cover and continue simmering for another 45-60 minutes until the meat is fork-tender.
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9
Prepare the garnish: Rinse the potato matchsticks in cold water to remove starch, pat them completely dry, and fry in hot oil until golden and crispy. Drain on paper towels and sprinkle with salt.
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10
Check the consistency of the stew; it should be thick, not watery. If too thin, simmer uncovered for a few minutes. If too thick, add a splash of water.
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11
Stir in the bloomed saffron water and rose water (if using) during the last 10 minutes of cooking for maximum aroma.
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12
Taste and adjust seasoning. The flavor should be a balance of savory meat and the distinct sourness of the limes.
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13
Transfer the stew to a serving bowl and generously top with the crispy potato matchsticks just before serving to ensure they stay crunchy.
💡 Chef's Tips
Always sauté your tomato paste until it turns a dark brick red; this removes the raw metallic taste and gives the stew its iconic color. If you are worried about the split peas getting too mushy, you can sauté them briefly with the meat to toughen their outer skin before adding water. Don't skip piercing the dried limes, as this allows the stew liquids to flow through them and extract that unique citrus flavor. For the crispiest potato garnish, soak the cut potatoes in ice water for 10 minutes, then dry them thoroughly before frying. If the stew is too sour, a tiny pinch of sugar can help balance the acidity of the limes and tomato.
🍽️ Serving Suggestions
Serve over a bed of fluffy Persian Steamed Saffron Rice (Chelow) with a crisp Tahdig bottom. Pair with 'Shirazi Salad' (finely diced cucumbers, tomatoes, and onions with lime dressing) for a refreshing contrast. Include a side of 'Sabzi Khordan' (fresh herbs like mint, basil, and tarragon) and radishes. Serve with a bowl of creamy yogurt (Mast-o-Khiar) to complement the warm spices. A glass of Doogh (Persian yogurt drink with dried mint) is the traditional beverage of choice.