Persian
Gheymeh
Khoresh-e gheymeh is a comforting Persian stew of tender lamb, yellow split peas, dried limes, and tomato, finished with crisp golden potato sticks. It is traditionally served over fluffy chelow rice.
Ingredients
- Lamb or beef stew meat, cut into small cubes200g
- Yellow split peas1/2 cup
- Yellow onion, finely chopped1 medium
- Tomato paste2 tbsp
- Dried Persian limes, pierced2
- Ground turmeric1/2 tsp
- Ground cinnamon1/4 tsp
- Brewed saffron1 tbsp
- Hot water or light stock2 cups
- Large potato, peeled and cut into thin matchsticks1
- Neutral oil4 tbsp
- Saltto taste
- Black pepperto taste
- Cooked Persian rice2 servings
Method
- Rinse the yellow split peas, then simmer them in fresh water for 10 minutes until just partly tender; drain and set aside.
- Heat 2 tablespoons oil in a pot over medium heat and cook the onion until golden and fragrant.
- Add the meat, turmeric, black pepper, and a little salt, then brown the meat on all sides.
- Stir in the tomato paste and fry it for 2 to 3 minutes until it darkens slightly and the oil turns red.
- Add the drained split peas, pierced dried limes, and hot water or stock, then bring to a gentle boil.
- Lower the heat, cover partially, and simmer for 60 to 75 minutes until the meat is tender and the split peas are soft but still holding their shape.
- Stir in the cinnamon and brewed saffron during the last 10 minutes of cooking, then adjust salt and pepper.
- While the stew finishes, rinse the potato matchsticks in cold water, dry them very well, and fry in the remaining oil until crisp and golden.
- Season the fried potatoes lightly with salt.
- Serve the gheymeh over Persian rice and top generously with the crisp potato sticks.
Common questions
Can I substitute the dried Persian limes if I can't find them?
Yes. Use a little tamarind paste, lime juice, or lemon juice for acidity, but add it near the end so it stays bright. The flavor won’t be exactly the same, but it will still taste balanced.
How long should I cook gheymeh so the meat is tender but the split peas don’t turn mushy?
Simmer the meat and partially cooked split peas gently for 60 to 75 minutes, covered partially. Start checking at 60 minutes; the meat should be fork-tender and the split peas soft but still intact.
What are the most common mistakes when making gheymeh?
The biggest mistakes are not browning the meat and tomato paste enough, boiling too hard, and overcooking the split peas. Also, don’t add too much water at once; keep the stew thick and concentrated.
How do I store and reheat leftover gheymeh?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water if needed. It also freezes well for up to 2 months.
How should I serve gheymeh for the best result?
Serve it hot over Persian rice, topped with the crispy potato matchsticks. A side of plain yogurt, fresh herbs, or salad Shirazi works well. Add the potatoes right before serving so they stay crisp.