Entree: Iran – Isfahan – خورشت قیمه ➤ Khoresht-e Gheimeh (Persian stew of cubed lamb and yellow split peas simmered with tomato and dried lime)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 30 min

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) lamb shoulder or leg, boneless, cut into 1-inch (2.5 cm) cubes
- 1 cup (200 g) yellow split peas, rinsed
- 2 medium onions, about 12 oz (340 g) total, finely chopped
- 3 tbsp (45 ml) vegetable oil, plus more for frying potatoes
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 3 tbsp (45 g) tomato paste
- 2 whole dried limes (limu omani), pierced with a fork
- 1 cinnamon stick
- 3 cups (720 ml) water or beef/chicken stock
- A pinch of saffron dissolved in 2 tbsp (30 ml) hot water (optional)
- 2 medium russet potatoes, about 24 oz (680 g) total, peeled and cut into matchsticks for frying
- Steamed basmati rice for serving

Instructions

1. In a heavy pot, heat 3 tbsp (45 ml) vegetable oil over medium heat. Add chopped onions and sauté until golden brown, about 12–15 minutes.
2. Add the lamb cubes and turmeric; brown the meat on all sides, 6–8 minutes.
3. Stir in tomato paste and cook 2 minutes to deepen the flavor. Add rinsed yellow split peas, pierced dried limes, cinnamon stick, salt, pepper, and 3 cups (720 ml) water or stock.
4. Bring to a boil, then reduce heat to low, cover partially, and simmer gently until meat and peas are tender, about 1.25–1.5 hours. Stir occasionally and skim any foam.
5. While the stew simmers, heat oil in a deep skillet or fryer to 350°F (175°C). Fry the julienned potatoes until crisp and golden, drain on paper towels, and season with a little salt.
6. When the stew is done, remove the cinnamon stick and taste; adjust seasoning. Stir in saffron water if using for aroma and color.
7. Plate the stew over steamed basmati rice and garnish with a generous handful of fried matchstick potatoes before serving.