Khoresht Gheymeh (Persian Split Pea and Lamb Stew)

🛒 Ingredients

• Lamb or Beef (diced) 120 g · 260 kcal
• Split Yellow Peas (Lappeh) 30 g · 105 kcal
• Tomato Paste 20 g · 16 kcal
• Onion 50 g · 20 kcal
• Dried Limes (Limoo Amani) 5 g · 5 kcal
• Vegetable Oil 15 g · 132 kcal
• Potatoes (for fries/garnish) 80 g · 62 kcal
• Turmeric Powder 1 g · 3 kcal
• Saffron Threads 1 g · 0 kcal

👨‍🍳 Instructions

1. Wash split yellow peas and soak them in water for at least 1 hour, then drain.
2. Sauté diced onion in vegetable oil in a large pot until golden brown, then add turmeric powder and sauté for another minute.
3. Add the diced lamb or beef to the pot and brown it on all sides, then stir in the tomato paste and continue cooking for a few minutes.
4. Pour in enough hot water to cover the meat, add the soaked split yellow peas, dried limes, and season with salt and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the meat is tender and the stew has thickened.
6. Meanwhile, peel and slice potatoes into thin sticks, then fry them in hot oil until golden and crispy for garnish.
7. Adjust seasoning of the stew if needed, then ladle Khoresht Gheymeh into serving bowls.
8. Garnish with crispy fried potato sticks and a pinch of bloomed saffron threads, traditionally served with Persian steamed rice.