Persian cooking: recipes · Stews (khoresh)

Gheimeh قیمه

A tomato stew with yellow split peas and dried limes, topped with crispy fries. A classic at nazri and family gatherings.

⏱ 150 min

Ingredients

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  • 125 g lamb or beef (stewing cubes)
  • ½ onions
  • ¼ tsp turmeric
  • 25 g yellow split peas
  • ½ tbsp tomato paste
  • ¾ dried limes (limoo amani)
  • ¼ tsp cinnamon
  • ¼ pinch saffron threads, ground and dissolved in 4 tbsp hot water
  • ½ waxy potatoes
  • 1½ tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Dice the onions and fry in 2 tbsp oil with the turmeric until golden. Add the meat in small cubes and brown.
  2. Briefly fry the tomato paste, cover with water and braise covered for 1 hour.
  3. Precook the split peas separately in water for 20 minutes, drain and add them to the meat with the pierced limes.
  4. Simmer another 45 minutes until meat and peas are soft. Season with cinnamon, saffron, salt and pepper.
  5. Cut the potatoes into thin matchsticks and deep-fry in the remaining oil until crisp.
  6. Top the stew with the fries and serve with chelow.