Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesmeatCC0 1.0 Universal
Traditional Persian Khoresht Gheimeh (Lamb, Yellow Split Pea, and Dried Lime Stew with Matchstick Fries)
Beloved classic Persian stew: tiny cubes of lamb and yellow split peas gently braised in a saffron-tomato broth scented with sun-dried Persian black limes (limoo amani), crowned with crispy matchstick potatoes.
Prep
20 min
Cook
70 min
Total
90 min
Ingredients
servings
4
- Boneless lamb leg or shoulder, cut into 1.5cm cubes600 g
- Yellow split peas, rinsed and parboiled 10 mins140 g
- Persian sun-dried black limes (limoo amani), pierced3 pc
- Yellow onions, finely diced2 pc
- Tomato paste3 tbsp
- Ground saffron steeped in 3 tbsp warm water1 pinch
- Ground turmeric1 tsp
- Ground cinnamonĀ½ tsp
- Potatoes, cut into thin matchsticks and fried crisp250 g
- Vegetable oil for cooking and chips60 ml
- Fine sea salt1 tsp
Preparation Steps
1
SautƩ diced onions in oil for 8 mins until golden. Add lamb cubes and turmeric; sear 6-8 mins. Stir in tomato paste and fry 2 mins until fragrant.
10 min timer
2
Add parboiled yellow split peas and 600ml warm water. Bring to a simmer, add pierced dried limes, cinnamon, and salt. Cover and simmer 50 mins until meat is tender.
50 min timer
3
Stir in saffron water and simmer uncovered 10 mins until sauce is rich and glossy. Fry matchstick potatoes until crispy. Ladle stew into bowls, top with crispy matchstick potatoes, and serve with saffron chelow rice.
10 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
480
Protein
36g
Carbohydrates
38g
Fat
22g
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & North African Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
