Khoresht-e Gheymé

Khoresht-e Gheymé is a traditional Persian stew made with tender chunks of lamb, split peas, and an aromatic blend of spices, simmered to perfection. It is often served over fluffy saffron rice, creating a comforting dish perfect for festive occasions.

Persian · 120 min · 4 servings · kuchnia_zuzanna

Ingredients

• 500 g lamb, cubed
• 200 g yellow split peas
• 2 onion, chopped
• 400 g tomatoes, pureed
• 2 potato, thinly sliced
• 1 tsp cinnamon
• 1 tsp turmeric
• to taste salt
• to taste black pepper
• 3 tbsp vegetable oil
• 750 ml water

Method

1. Heat the oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. Add the cubed lamb to the pot and brown on all sides.
3. Stir in the turmeric, cinnamon, salt, and black pepper, cooking for another minute to release the spices' aroma.
4. Add the pureed tomatoes and cook for about 5 minutes, stirring occasionally.
5. Add the yellow split peas and water, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and let it simmer for about 1.5 hours, or until the lamb is tender and the split peas are cooked through.
7. In the last 20 minutes of cooking, add the sliced potatoes on top of the stew to steam and soften.
8. Serve over saffron rice, garnishing with fried potatoes as desired.

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