Entree: Iran – Tehran & Central Iran – خورش قیمه ➤ Khoresht-e Gheimeh (Lamb and yellow split-pea stew simmered with tomato and topped with fried potato matchsticks)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch cubes
- 1 cup (200 g) dried yellow split peas (lapeh), rinsed
- 1 large onion, thinly sliced (approx. 8 oz (225 g))
- 3 tbsp (45 ml) vegetable oil, divided
- 2 tbsp (33 g) tomato paste
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2.5 g) ground cinnamon
- 2 whole dried limes (limoo amani), pierced with a fork
- 3 cups (720 ml) water or low-sodium beef broth
- Salt and black pepper
- 2 medium potatoes, julienned into matchsticks (about 12 oz (340 g) total)
- Oil for frying potatoes, about 1/4 cup (60 ml)
- Fresh lemon wedges for serving (optional)

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium heat. Add the sliced onion and sauté until golden brown, about 10–12 minutes.
2. Add the lamb cubes and brown on all sides, 6–8 minutes. Stir in turmeric and cinnamon and cook 1 minute to bloom the spices.
3. Stir in the tomato paste and cook 2–3 minutes until it darkens slightly. Add the rinsed split peas, dried limes, and 3 cups (720 ml) water or broth. Bring to a simmer.
4. Reduce heat to low, cover, and simmer gently for 1 to 1 1/4 hours, stirring occasionally, until lamb and split peas are tender. Skim any excess fat as needed. Add salt and pepper to taste in the last 10 minutes of cooking.
5. While the stew simmers, heat oil for frying in a skillet to 350°F (175°C) or heat 1/4 cup (60 ml) oil in a heavy pan over medium-high heat. Fry the julienned potatoes in batches until golden and crisp, about 4–6 minutes per batch. Drain on paper towels and season with a little salt.
6. Remove the pierced dried limes from the stew and mash a little if you want a stronger dried-lime flavor, or leave whole for a milder infusion. Adjust seasoning.
7. Serve the Khoresht-e Gheimeh hot, garnished with the fried potato matchsticks and lemon wedges alongside steamed rice.