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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.