Hearty stews are a staple in Persian cuisine. Iranian stews are usually a combination of beef or lamb with herbs and a variety of legumes. They usually have a rich taste that is the result of slow cooking at low heat. When listing popular Iranian stews, Khoresh Gheymeh would rank in the top three. Flavorful yellow split peas, juicy and tender beef, tangy dried limes, warming spices, and crispy French fries come together to make this delicious and satisfying stew that will bring joy to your table.
INGREDIENTS
· 300 grams beef or lamb cut into 1 inch cubes
· 1 cup yellow split peas rinsed and soaked for 1–2 hour
· 2 medium onions diced
· 3 large potatoes cut into strips
· 3 dried limes
· 3 tbsp tomato paste
· 1 tsp turmeric
· Salt and black pepper as needed
· Vegetable oil for cooking and frying potatoes
· 1/2 tsp ground cinnamon
· 2 tbsp bloomed saffron
INSTRUCTIONS
1. Rinse yellow split peas and soak them in room water for about 1 hour.Heat oil in a pot over medium-high heat.
2. Add chopped onion and sauté until translucent.
3. Add black pepper, turmeric and tomato paste. Sauté for two minutes to remove some of the acidity.
4. Add beef or lamb and cook until browned. Drain yellow split peas and add to the pot.
5. Add 4 cups of boiling water, cover and bring to a boil over high heat, then lower the heat to a simmer and cook for about 2 hours.
6. Add dried limes, salt and cook until the stew is thickened. Add rose water, bloomed saffron and ground cinnamon in the last 30 minutes of cooking.
7. Heat oil in a frying pan. Fry potato strips until golden and crispy.Serve Khoresht Gheymeh with French fries and saffron rice.
Reference: cookingwithsamira
