Classic Lamb Khoresh Gheymeh - Persian Yellow Split Pea Stew
Gheymeh is one of the most famous and delicious dishes in Persian home cooking. Our recipe base is made of an aromatic blend of spices and black lime. My mum calls this dish "a meal for weddings and mournings" Which means no matter what the occasion, Gheymeh is the staple for all gatherings.
This Persian traditional favourite can be made with variations of meat or veggies, get creative and find your perfect match. Some of my recommended favourites are using either beef, okra, eggplants, or mushrooms.
- 1 Jar Exotic Bazaar Gheymeh base
- 500g Diced Lamb (or Beef)
- 1/2 Cup Yellow Split Peas
- 1 Onion Diced
- 1 tsp Turmeric
- 3 Dried Limes (optional)
- Salt & Pepper
- Olive Oil
- 2 Large Potatoes (cut into fries)
1- Wash and soak the yellow split peas for 10 minutes.
2- Drizzle oil in a medium saucepan then fry sliced onions until golden. Add Turmeric and fry for another minute.
3- Add the diced lamb to the pot and fry until sealed.
4- Add the soaked split peas.
5-Add boiling water to the pot until it covers the ingredients. Reduce heat to medium-low, cover the pot and simmer for 20 minutes or until the meat is cooked.
6-Add one jar of Gheymeh to the saucepan. Top with more boiling water or stock if needed.
Optional: two or three dried black limes.
7- Bring to boil then simmer on medium heat for 20 minutes. Season with salt and pepper to your liking.
8- Meanwhile, make the french fries: Peel the potatoes and cut them into thin strips. Rinse under cold water to clean away the starch. Pat dry with a paper towel and sprinkle with some salt. Fry in oil until golden brown.
9- Serve the Gheymeh stew in a large bowl and garnish with potato fries.
Watch and Cook With Gila For This Recipe: