Khoresh Gheymeh (persian Split Pea Stew)
Khoresh Gheymeh is a classic Persian split pea stew that is rich in flavor and comforting to eat. This hearty stew is a staple in Iranian cuisine and is often served with saffron-infused basmati rice.
Ingredients
- 1 cup yellow split peas
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 pound stewing beef, cut into small cubes
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground saffron
- 3 tablespoons tomato paste
- 2 tablespoons dried lime powder (limoo amani)
- 4 cups water or beef broth
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
- Add the minced garlic and cubed beef to the pot. Cook until the beef is browned on all sides.
- Stir in the turmeric, cinnamon, and saffron, and cook for 2-3 minutes to toast the spices.
- Add the tomato paste, dried lime powder, and split peas to the pot. Pour in the water or beef broth and season with salt and pepper.
- Bring the stew to a boil, then reduce the heat to low and simmer for 45-50 minutes, or until the split peas are tender and the stew has thickened.
- Adjust the seasoning if needed and serve the khoresh gheymeh hot with saffron-infused basmati rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 20g
- Carbohydrates
- 40g
- Fat
- 12g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Serving bowls Measuring cups and spoons
Serving suggestions
Khoresh gheymeh is traditionally served with saffron-infused basmati rice and a side of torshi (pickled vegetables).
Tips & tricks
For a vegetarian version, you can omit the stewing beef and use vegetable broth instead of beef broth.
Cost
$15