Khoresht Gheimeh is a classic Persian stew made with split chickpeas (lapeh), tender beef or lamb or chicken, and dried Persian limes (limoo amani), all simmered together to create a rich and flavorful dish.
It’s traditionally served with saffron-infused rice (chelow) and topped with crispy French fries for extra texture.
Ingredients:
*300g beef or lamb or chicken
diced
* 1 cup yellow split peas (lapeh)
* 1 large onion, finely chopped 2 tosp tomato paste
2-3 dried Persian limes (limoo amani), pierced
* 1 tsp turmeric
* ½ tsp ground saffron (bloomed in hot water
* 2 medium potatoes (for fries, optional)
* 3 tosp oil
* Salt and pepper to taste
* 4 cups water
* Instructions:
1. Sauté the Onion & Meat:
* Heat 2 top oil in a pot, add the chopped onions, and saute until golden. Add the turmeric, then the diced meat, and cook until browned on all sides.
2. Add the Split Peas
3. Simmer the Stew:
* Add the tomato paste to the meat and peas and stir for a minute. Then, pour in 4 cups of water and bring to a boil. Add the dried limes (pierce them with a fork first) and let the stew simmer for about an hour until the meat is tender.
4. Add salt, pepper, and Simmer for another 20-30 minutes until everything is well combined and thickened. Stir in bloomed saffron at the end.
5. Prepare the Fries :
Peel and cut potatoes into thin fries. Fry them in hot oil until golden and crispy.
6. Serve:
Serve the khoresht gheimeh over fluffy saffron rice and garnish with crispy fries on top.
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