KHORESHT GHEYMEH

khoresht Gheymeh is a popular Persian stew made with tender chunks of beef/lamb,split peas and dried lime, simmered to perfection in a rich tomato sauce.Garnished with fried potato sticks.Khoresht Gheymeh is a comforting flavourful staple in Persian cuisine, perfect for any occasion.

Khoresht Gheymeh  (Persian Yellow Split Pea Stew)

Ingredients:

• 400 grams Lapeh (chana dal or yellow split peas)

• 600 grams beef or lamb (cut into cubes)

• 3 limo amani (dried limes)

(Prick holes with a fork and soak in water for 30 minutes)

• 1 onion, chopped

• 2 teaspoons oil

• 2 tablespoons tomato paste (or puree)

• 2 teaspoons salt (adjust to taste)

• 1 teaspoon black pepper

• 1 teaspoon turmeric powder

• 2 teaspoons cinnamon

• 1 liter boiling water

Instructions:

1. Prepare the Lapeh:

Wash the lapeh (chana dal) thoroughly, then soak in water for 30 minutes. After soaking, drain and set aside.

2. Cook the Lapeh:

In a medium pot, add the soaked lapeh with water and bring to a boil. Reduce heat and cook for 30 minutes, then drain and set aside.

3. Sauté the Onion:

In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until golden brown.

4. Cook the Meat:

Add the beef or lamb to the pot and cook until the meat is browned on all sides.

5. Season and Add Tomato Paste:

Add the salt, pepper, turmeric, cinnamon, and tomato paste to the meat. Stir to combine and cook for a few minutes, allowing the flavors to meld.

6. Add Water and Lapeh:

Pour in 1 liter of boiling water. Add the cooked lapeh (yellow split peas) and limo amani (soaked dried limes) to the pot. Stir gently.

7. Simmer the Stew:

Reduce heat to low and let the stew simmer, uncovered, for about 2 hours, or until the meat is tender and the flavors have blended. Check occasionally and add more water if needed to maintain the desired consistency.

8. Taste and Adjust:

Taste the stew and adjust the seasoning with more salt, pepper, or turmeric as needed.