This delicious Iranian stew is made with yellow split peas, meat, fried onion, tomato paste, and dried lime powder, and of course, every Khoresht comes with a plate of rice. If you search for the word “Gheymeh” in Persian dictionaries, you will find that it means minced meat. Back in the day, every dish that had meat in it used to be called Gheymeh. Khoresht Gheymeh or split pea stew is one of the easiest dishes in Persian cuisine, and because of that, it’s easy to add different spices to it. If you travel to Iran, every city’s Gheymeh has a unique taste of its own.
Servings: 4 persons
- 1 ⅓ cups Yellow split peas 147 Cal
- 2 medium-sized Onions 112 Cal
- 250 g Lamb meat 357.5 Cal
- 3 cups Water
- 2 medium-sized Potatoes 960 Cal
- 3 tbsp tomato paste 39 Cal
- 1 ½ tsp salt 1cal
- 1 tsp turmeric 1cal
- ½ tsp black pepper 1Cal
- 3 tsp dried lime powder/ ½ cup lime juice 1 Cal
- A small pinch of saffron optional (1 cal)
- Frying oil 600 Cal
Roughly dice one medium onion, add one tablespoon of oil to your pot and add the onions in.
Cut your meat into one-inch cubes and add them into your pot as well.
Add the seasonings with three tablespoons of tomato paste.
Wash the split peas and add them to the pot.
Pour three cups of water into your pot and let all your ingredients cook together for one hour.
Meanwhile, take a frying pan, chop your second onion and caramelize it in two tablespoons of frying oil on medium heat.
Chop the potatoes and fry them as well. Make your fries extra crispy and delightful.
Check on your stew, and see how much water is left. If the water to split peas and meat ratio is high, turn the heat up and let the water cook out until your stew is a little thick. If the ratio is low, check and see if your meat is well-done. You may have to add a cup of water if your stew is super thick.
If all is well, you can serve your dish and enjoy your meal.