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.
Ingredients
- 375 g lamb or beef (stewing cubes)
- 1½ onions
- ¾ tsp turmeric
- 75 g yellow split peas
- 1½ tbsp tomato paste
- 2¼ dried limes (limoo amani)
- ½ tsp cinnamon
- ¾ pinch saffron threads, ground and dissolved in 4 tbsp hot water
- 1½ waxy potatoes
- 4½ tbsp oil
- salt (to taste)
- black pepper (to taste)
Method
- Dice the onions and fry in 2 tbsp oil with the turmeric until golden. Add the meat in small cubes and brown.
- Briefly fry the tomato paste, cover with water and braise covered for 1 hour.
- Precook the split peas separately in water for 20 minutes, drain and add them to the meat with the pierced limes.
- Simmer another 45 minutes until meat and peas are soft. Season with cinnamon, saffron, salt and pepper.
- Cut the potatoes into thin matchsticks and deep-fry in the remaining oil until crisp.
- Top the stew with the fries and serve with chelow.