Entree: Iran – Shiraz / Fars – خورش قیمه ➤ Khoresht-e Gheimeh (Persian yellow-split-pea and lamb stew with tomato, dried lime, and fried potatoes served with saffron rice)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1/2 cup (100 g) yellow split peas, rinsed
- 2 medium onions, thinly sliced, approx. 10 oz (280 g) total
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) tomato paste
- 2 tsp (4 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1.5 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 3 dried limes (limoo amani), pierced with a fork
- 4 cups (960 ml) beef or lamb stock, or water
- 2 medium potatoes, peeled and cut into matchstick fries, approx. 8 oz (225 g) total
- 2 tbsp (30 ml) vegetable oil for frying potatoes
- 1 tbsp (15 ml) fresh lemon juice or tamarind water (optional, for brightness)
- Fresh parsley or cilantro for garnish (optional)
- Cooked saffron rice for serving (not included in measurements)

Instructions

1. Heat 3 tbsp (45 ml) vegetable oil in a heavy pot over medium heat. Add the sliced onions and sauté until deep golden brown, about 15–20 minutes, stirring occasionally to avoid burning.
2. Remove half the browned onions and set aside for garnish. Add the ground turmeric and cinnamon to the pot and stir for 30 seconds, then add the tomato paste and fry for 2–3 minutes until the paste darkens and becomes fragrant.
3. Add the lamb cubes to the pot and brown lightly on all sides for 5–7 minutes to seal flavors.
4. Stir in the rinsed split peas, pierced dried limes, stock (or water), salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 1 to 1 1/2 hours, until lamb and split peas are tender and the sauce is thickened. Stir occasionally and skim any excess fat.
5. While the stew simmers, heat 2 tbsp (30 ml) vegetable oil in a frying pan over medium-high heat. Fry the matchstick potatoes in batches until golden and crisp, about 3–5 minutes per batch. Drain on paper towels and season lightly with salt.
6. Once the stew is tender, taste and adjust seasoning. If desired, add 1 tbsp (15 ml) lemon juice or tamarind water for a brighter acidity. If the stew is too thin, remove the lid and simmer uncovered until desired consistency is reached.
7. To serve, place the stew over or alongside saffron rice. Top with reserved fried onions and fried matchstick potatoes. Garnish with chopped parsley or cilantro if using.