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Mediterranean / Middle East

Iranian Khoresh Gheymeh

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Iranian gheymeh stew with lamb, split peas, fried potatoes, and Persian rice.
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Khoresh gheymeh is a Persian stew of tender meat and yellow split peas sharpened with the aroma of dried lime.

The peas are par-cooked to hold their shape, while crisp potato matchsticks provide contrast at the table.

Pierce the dried limes before simmering and taste near the end; remove them if the broth becomes too bitter.

Serving Suggestions

Serve with saffron-topped basmati rice, fresh herbs, yogurt, and pickled vegetables.

A plate of Persian rice with gheymeh, lamb, split peas, and potato matchsticks.

Recipe Notes

Braise the stew one day ahead, but fry the potato matchsticks shortly before serving.

Iranian gheymeh stew with lamb, split peas, fried potatoes, and Persian rice.

Iranian Khoresh Gheymeh

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A Persian tomato stew with lamb, yellow split peas, dried lime, and crisp potato matchsticks, served with rice.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Rice soaking 20 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Iranian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Gheymeh
  • 1 cup yellow split peas rinsed
  • 1 1/2 lb boneless lamb shoulder cut into irregular 1-inch cubes
  • 4 tbsp neutral oil divided
  • 1 large yellow onion finely chopped
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • 3 tbsp tomato paste
  • 3 whole dried Persian limes pierced in several places
  • 4 cups lamb stock or water
  • 1 1/2 tsp fine salt divided
  • 1 lb russet potatoes cut into thin matchsticks
Persian Rice
  • 2 cups basmati rice rinsed until the water is clear
  • 3 cups water
  • 2 tbsp unsalted butter
  • 1/4 tsp saffron threads ground and bloomed in hot water

Equipment

  • Large Dutch oven
  • Medium saucepan
  • Large skillet
  • Fine-mesh sieve

Method
 

Par-Cook the Peas:
  1. Cover split peas with water in a saucepan, simmer for 12 minutes, then drain. They should be partly tender but still intact.
Braise the Gheymeh:
  1. Heat 2 tablespoons oil in a Dutch oven. Brown lamb in batches and set aside. Cook onion for 7 minutes, then stir in turmeric, cinnamon, pepper, and tomato paste for 2 minutes.
  2. Return lamb, add drained peas, dried limes, stock, and 1 teaspoon salt. Cover partly and simmer for 55 to 65 minutes until the lamb and peas are tender and the sauce is thick.
Cook the Rice:
  1. Soak rinsed rice for 20 minutes, then drain. Bring measured water and remaining salt to a boil, add rice, cover, and cook over low heat for 15 minutes. Rest off heat for 10 minutes.
  2. Fluff with butter. Mix a small portion with bloomed saffron and spoon it over the white rice.
Fry the Potatoes and Serve:
  1. Pat potato matchsticks dry. Heat remaining oil in a skillet and fry in batches until crisp and golden. Drain and season lightly.
  2. Remove dried limes if preferred, spoon the stew into a bowl, top with potatoes, and serve with rice.

Nutrition

Calories: 620kcalCarbohydrates: 74gProtein: 35gFat: 22gSaturated Fat: 7gCholesterol: 85mgSodium: 770mgFiber: 10gSugar: 7g

Notes

  • Par-cooking the split peas prevents them from turning the sauce into a puree during the lamb braise.
  • Store potatoes separately and re-crisp them before serving leftovers.

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