Entree: Iran – Kurdish Iran – خورشت قیمه ➤ Khoresht-e Gheymeh (Persian tomato-and-split-pea stew with braised lamb and dried lime, traditionally topped with fried potatoes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1/2–1 in (1–2.5 cm) cubes
- 1 cup (200 g) yellow split peas (chana dal or shole-charba), rinsed
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) tomato paste
- 1 tsp (2 g) ground turmeric
- 2 dried limes (limoo omani), pierced several times with a fork
- 1 small cinnamon stick (about 1 in / 2.5 cm)
- 4 cups (960 ml) water or low-sodium beef/chicken stock
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice (optional, for brightness)
- 1 large russet potato, about 10 oz (280 g), peeled and cut into matchsticks for frying
- 1/8 tsp (0.5 g) ground saffron dissolved in 2 tbsp (30 ml) hot water (optional garnish)
- Fresh chopped parsley or dried fenugreek (optional garnish)

Instructions

1. Heat 2 tbsp (30 ml) oil in a heavy pot over medium heat. Add the chopped onion and sauté until deep golden, about 12–15 minutes. Add turmeric and stir 30 seconds.
2. Add the lamb pieces and brown on all sides, about 6–8 minutes. Stir in the tomato paste and cook 2–3 minutes until its raw smell softens and it coats the meat.
3. Add the rinsed yellow split peas, pierced dried limes, cinnamon stick, water or stock, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 60–75 minutes until lamb and split peas are tender. Skim foam occasionally.
4. While stew simmers, rinse potato matchsticks in cold water, then pat thoroughly dry. Heat remaining 1 tbsp (15 ml) oil in a deep skillet over medium-high heat and fry the potatoes in batches until crisp and golden, about 3–4 minutes per batch. Drain on paper towels and season lightly with salt.
5. Taste the stew and adjust seasoning. If you prefer more tang, add 1 tbsp (15 ml) lemon juice. Remove and discard the dried limes or mash their flesh into the stew for more tartness if desired.
6. If using saffron, stir saffron water into the stew just before serving. Serve over steamed rice and top with the fried potato matchsticks and a sprinkle of parsley or dried fenugreek.