Persian Lamb and Chickpea Stew (Khoresh-e Gheymeh Nokhod)

Khoresh-e Gheymeh Nokhod, also known as Persian Lamb and Chickpea Stew, is a classic Iranian dish that is rich in flavor and aroma. This hearty stew is a perfect comfort food for a cozy family dinner or a special occasion.

Gluten Free Dairy Free Main Course Iranian Persian Cuisine Stew Lamb Chickpeas
Persian Lamb and Chickpea Stew (Khoresh-e Gheymeh Nokhod)

Ingredients

  • 1 lb lamb, cut into cubes
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dried chickpeas, soaked overnight
  • 2 tbsp tomato paste
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp ground saffron
  • 4 cups chicken or beef broth
  • 2 tbsp vegetable oil
  • Salt and pepper to taste

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
  2. Add the lamb cubes and brown on all sides. Stir in the minced garlic, turmeric, and cinnamon, and cook for a few minutes.
  3. Drain the soaked chickpeas and add them to the pot. Pour in the chicken or beef broth, and stir in the tomato paste and saffron. Season with salt and pepper.
  4. Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb and chickpeas are tender.
  5. Adjust the seasoning if needed, and serve the Khoresh-e Gheymeh Nokhod hot with steamed basmati rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the Khoresh-e Gheymeh Nokhod with a side of yogurt and fresh herbs.

Tips & tricks

Tips: Soaking the chickpeas overnight will help them cook faster and more evenly in the stew.

Cost

$20