Entree: Iran – Azerbaijani Iran – قیمه ➤ Gheimeh (Persian tomato-and-split-pea stew with braised lamb, typically served over rice and topped with fried potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 large onion, finely chopped
- 1 lb (454 g) lamb stew meat, cut into 1-inch (2.5 cm) cubes
- 1/2 cup (100 g) split yellow peas (chana dal or lūbīā), rinsed
- 3 tbsp (45 g) tomato paste
- 2 dried limes (limoo amani), pierced with a fork
- 1 tsp (3 g) ground turmeric
- 1 cinnamon stick (about 2 g)
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 cups (720 ml) water or light stock
- 2 medium potatoes, cut into matchsticks for frying
- Oil for frying potatoes (as needed), about 1 cup (240 ml) if deep frying
- 1 tbsp (15 ml) fresh lemon juice or a pinch of saffron dissolved in 1 tbsp (15 ml) hot water (optional)
- Fresh parsley or dried mint for garnish (optional)

Instructions

1. Heat 3 tbsp (45 ml) oil in a heavy pot over medium heat. Add the chopped onion and sauté until golden brown, about 8–10 minutes.
2. Add the lamb cubes and brown on all sides, 6–8 minutes. Stir in the turmeric and cinnamon stick and cook 1 minute to bloom the spices.
3. Add the tomato paste and cook 2–3 minutes, stirring, until the paste darkens and coats the meat.
4. Stir in the rinsed split peas, pierced dried limes, salt, pepper, and 3 cups (720 ml) water or stock. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for about 1 to 1 1/2 hours until the meat and peas are tender. Skim foam as needed.
5. While the stew simmers, heat oil for frying in a skillet or deep fryer and fry the potato matchsticks until golden and crisp. Drain on paper towels and season lightly with salt.
6. When the stew is done, remove the dried limes (break one to check seasoning and add a little of its interior if more tang is desired). Stir in lemon juice or saffron water if using, adjust seasoning.
7. Serve Gheimeh over steamed rice and top with the fried potato sticks and a sprinkle of fresh parsley or dried mint.