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Khoresht Gheimeh – Persian Yellow Split Pea Stew with Crispy Potatoes

Name: Khoresht Gheimeh – Persian Yellow Split Pea Stew with Crispy Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 450 g Lean beef cut into small dice; 150 g Yellow split peas; 250 g Crushed tomatoes; 1 piece Yellow onion; 2 piece Potatoes; 30 ml Lemon juice; 2 g Ground cinnamon; 3 g Turmeric; 30 ml Olive oil; 600 ml Water; null Salt

Beloved Persian festive stew of yellow split peas cooked with tender meat in a rich tomato sauce, brightened with lime and crowned with shoestring potato fries.

Prep

15 min

Cook

45 min

Total

60 min

Ingredients

4servings

Lean beef cut into small dice
450 g
Yellow split peas
150 g
Crushed tomatoes
250 g
Yellow onion
1 piece
Potatoes
2 piece
Lemon juice
30 ml
Ground cinnamon
2 g
Turmeric
3 g
Olive oil
30 ml
Water
600 ml
Salt

Preparation Steps

Sauté chopped onion in oil with turmeric for 5 minutes; add diced beef and brown for 5 minutes.

5 min timer

Add yellow split peas, crushed tomatoes, cinnamon, and water. Simmer covered on low heat for 35 minutes.

35 min timer

Add lemon juice and salt; simmer for 10 more minutes until stew is richly reduced and fragrant.

10 min timer

Ladle into a deep dish and top with golden crispy shoestring potatoes. Serve with rice.

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Provenance & Public Domain Audit

Source: Traditional Persian Heritage Cookery / NAL Historical World Cuisine Archive (National Agricultural Library (USDA))

Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105

License: Creative Commons CC0 1.0 Universal

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Khoresht Gheimeh – Persian Yellow Split Pea Stew with Crispy Potatoes

Ingredients

Preparation Steps

Cook this recipe offline in your kitchen

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