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Khoresh gheymeh is a tomato based split pea stew with tender meat, scented with dried limes and crowned with crisp potato chips. Served over fluffy rice, it feels like comfort food yet still tastes bright and awake.
You taste richness without heaviness, a gentle tang without sharpness, and spices that warm rather than burn. It is the sort of stew that invites slow eating and second helpings, ideal for family gatherings, religious holidays, or a relaxed weekend meal at home.
Part of its appeal lies in contrast. Soft meat and peas sink into a silky sauce while the fried potatoes on top stay golden and crisp. Every spoonful gives you a different mix, so the bowl never feels repetitive or dull.
What Is Khoresh Gheymeh?
Khoresh simply means stew in Persian, and gheymeh refers to meat cut into small pieces. In practice, you get cubes of lamb or beef simmered gently with yellow split peas, onion, tomato and dried limes, finished with a generous handful of matchstick potatoes on top.
Traditionally it is served with steamed long grain rice, often perfumed with saffron and sometimes finished with a crisp tahdig crust. The rice soaks up the tangy sauce, while the peas and meat give enough body to feel deeply satisfying.
It is a dish that sits comfortably on both everyday and special tables. Many families cook it for religious events and mourning ceremonies, yet you will also find it in homes on chilly evenings, simmering quietly while people drift through the kitchen.
Ingredients and Taste
The base begins with onions slowly softened in oil until lightly golden, followed by cubes of lamb or beef browned for extra flavour. Tomato paste is added and cooked until it darkens, bringing depth, then water or stock goes in with yellow split peas to start the long simmer.
Dried limes, known as limoo amani, are the ingredient that makes gheymeh unmistakably Iranian. They are pierced and dropped into the pot, where they release a sour, slightly smoky perfume that infuses the sauce and cuts through the richness of the meat.
Spices usually include turmeric, sometimes a pinch of cinnamon or advieh, and a little saffron near the end. The finished stew tastes gently tangy, savoury and aromatic, with peas that hold their shape yet feel tender, and meat that gives way easily to a spoon.
On top sit the famous fried potatoes. Thin batons of potato are fried until golden and scattered over each serving. They bring crunch and a mild sweetness that plays against the sour limes and savoury sauce, turning a simple bowl of stew into something festive.
A Taste of History
Khoresh gheymeh has ancient roots in Persian culinary tradition, though pinpointing its exact origins proves difficult. Stews have been central to Iranian cooking for millennia, evolving alongside the country’s agricultural development and trade routes.
The use of dried limes points to historical trade connections, as these preserved citrus fruits became essential in Persian cooking centuries ago. They allowed cooks to add bright, acidic notes to dishes even when fresh citrus wasn’t available or affordable.
Split peas have long been a staple across the Middle East and Central Asia, valued for their nutrition, affordability, and ability to create satisfying meals when combined with small amounts of meat. This made khoresh gheymeh accessible across different social classes.
Historical Persian cookbooks from the Safavid and Qajar dynasties mention similar stews, suggesting this style of cooking has been refined over hundreds of years. Each generation added their touch, adjusting spices and techniques whilst maintaining the core identity.
The dish gained particular prominence as comfort food for Persian families, becoming synonymous with hospitality and home cooking. Serving khoresh gheymeh to guests demonstrated care and effort, as the lengthy cooking time showed dedication to their comfort.
During the 20th century, as Iranians emigrated around the world, they carried recipes for khoresh gheymeh with them. The dish became a connection to home, a way to pass cultural identity to children born far from Iran.
Today, whether made in Tehran, Los Angeles, or London, khoresh gheymeh continues to represent Persian culinary heritage. It remains a dish that speaks of family, tradition, and the kind of cooking that can’t be rushed or simplified without losing something essential.
How to Make Khoresh Gheymeh (Split Pea Meat Stew)
Khoresh Gheymeh is a cherished Iranian stew featuring tender meat, yellow split peas, and dried limes simmered in a fragrant tomato base. It is comforting, richly aromatic, and traditionally served with saffron rice. The slow simmering allows the flavours to deepen beautifully. See the recipe card at the bottom for printable directions
Ingredients
- 400 g lamb or beef, cut into small cubes
- 1 large onion, finely chopped
- 1 cup yellow split peas, rinsed
- 3 tbsp tomato paste
- 3 dried Persian limes (limoo amani), pierced
- ½ tsp turmeric powder
- ¼ tsp ground cinnamon
- ½ tsp ground black pepper
- 1 tsp salt (adjust to taste)
- 4 tbsp vegetable oil or ghee
- 3 cups hot water or stock
- 1 large potato, peeled and sliced for topping (optional, for fries)
- A pinch of saffron threads steeped in 2 tbsp hot water (optional, for garnish)
Cooking Instructions
Step 1: Prepare the meat and base
Heat the oil in a large heavy pot over medium heat. Add the chopped onion and sauté until golden and fragrant. This step builds the stew’s rich base flavour, so take your time.
Step 2: Brown the meat
Add the cubed lamb or beef to the onions and cook until the edges brown lightly. Stir in turmeric, cinnamon, and black pepper, coating the meat evenly to enhance aroma and depth. Continue stirring for two minutes before moving on.
Step 3: Incorporate tomato paste
Stir in the tomato paste and cook for 3 to 4 minutes to remove any raw taste. The paste should darken slightly, signalling it has caramelised and developed its sweetness.
Step 4: Add liquid and simmer
Pour in the hot water or stock, scraping the pot base to release any browned bits. Bring to a gentle boil, then lower the heat. Cover and simmer for about 45 minutes, until the meat is nearly tender.
Step 5: Cook the split peas
In a separate small pot, boil the rinsed split peas for 10 minutes, then drain. This step removes excess starch, preventing cloudiness in the stew.
Step 6: Combine peas and meat
Add the drained split peas to the meat pot and stir gently. The split peas should absorb flavour without breaking apart, so keep the heat moderate.
Step 7: Add the dried limes
Pierce each dried lime with a fork and drop them into the stew. Simmer gently for another 30 minutes. The limes will infuse the dish with a subtle, tangy fragrance that defines its traditional taste.
Step 8: Adjust the seasoning
Taste and season with salt and more pepper if needed. If the stew is too thick, add a splash of water; if too thin, uncover the pot and simmer a little longer.
Step 9: Prepare the potato topping (optional)
While the stew finishes, fry the potato slices in a separate pan until golden and crisp. Drain on paper towels. These are used for garnish and add texture to the final presentation.
Step 10: Serve and present
Transfer the khoresh into a deep serving dish and drizzle with saffron water, if using. Top with crispy fries and serve hot with steamed basmati or saffron rice. The stew’s balance of savoury, tangy, and aromatic notes makes it a true Iranian classic.
Variations and Substitutions
- Meat: Substitute lamb with beef or even chicken thighs for a lighter version.
- Split peas: Red lentils can be used in place of yellow split peas, though they will cook faster and yield a softer texture.
- Dried limes: Replace with 2 tbsp fresh lemon juice or 1 tsp dried lime powder if Persian limes are unavailable.
- Vegetarian version: Omit the meat and replace it with diced aubergine or mushrooms, adjusting the stock accordingly.
Cooking Tips for Perfect Khoresh Gheymeh
- Always sauté the tomato paste thoroughly for a deep, rich flavour.
- Add the split peas after the meat is partially cooked to prevent them from disintegrating.
- Gently simmer the stew rather than boiling it to keep textures distinct.
- Dried limes should be pierced but not crushed, allowing gradual infusion.
- Rest the stew for 15 minutes before serving; it helps the flavours blend harmoniously.
How to Store and Reheat
Storing in the fridge
If you have leftover khoresh gheymeh, let it cool to room temperature first. Spoon it into a clean, sealed container, keeping the fried potatoes separate so they do not soften. In the fridge it keeps well for about three days, and the flavour often deepens overnight.
Freezing for later
For longer keeping, remove any potato topping and freeze only the stew. Portion it into freezer safe tubs, leaving a little space at the top as the liquid expands when frozen. Label with the date, then store for up to three months without much loss of flavour.
Reheating on the hob
Defrost in the fridge if frozen, then tip the stew into a saucepan. Add a small splash of water if it seems thick, set the heat low, and warm it gently while stirring now and then. This slow approach keeps the meat tender and helps the peas hold their shape.
Reheating in the microwave
If you prefer the microwave, transfer a serving to a suitable dish and cover it loosely to prevent drying. Heat in short bursts, stirring between each round until steaming hot all the way through. Taste and adjust the seasoning with a touch of salt or a squeeze of lemon.
Refreshing the potato topping
For potatoes, it is worth cooking a fresh batch. Cut new batons and fry them until crisp, or re crisp leftover chips in a hot pan or air fryer. Scatter them over the reheated stew just before serving, and you regain that lovely contrast of soft, tangy stew and crunchy topping.
khoresh gheymeh (Split Pea Meat Stew)
Ingredients
- 400 g lamb or beef cut into small cubes
- 1 large onion finely chopped
- 1 cup yellow split peas rinsed
- 3 tbsp tomato paste
- 3 dried Persian limes limoo amani, pierced
- ½ tsp turmeric powder
- ¼ tsp ground cinnamon
- ½ tsp ground black pepper
- 1 tsp salt adjust to taste
- 4 tbsp vegetable oil or ghee
- 3 cups hot water or stock
- 1 large potato peeled and sliced for topping (optional, for fries)
- A pinch of saffron threads steeped in 2 tbsp hot water optional, for garnish
Instructions
- Heat the oil in a large heavy pot over medium heat. Add the chopped onion and sauté until golden and fragrant. This step builds the stew’s rich base flavour, so take your time.
- Add the cubed lamb or beef to the onions and cook until the edges brown lightly. Stir in turmeric, cinnamon, and black pepper, coating the meat evenly to enhance aroma and depth. Continue stirring for two minutes before moving on.
- Stir in the tomato paste and cook for 3 to 4 minutes to remove any raw taste. The paste should darken slightly, signalling it has caramelised and developed its sweetness.
- Pour in the hot water or stock, scraping the pot base to release any browned bits. Bring to a gentle boil, then lower the heat. Cover and simmer for about 45 minutes, until the meat is nearly tender.
- In a separate small pot, boil the rinsed split peas for 10 minutes, then drain. This step removes excess starch, preventing cloudiness in the stew.
- Add the drained split peas to the meat pot and stir gently. The split peas should absorb flavour without breaking apart, so keep the heat moderate.
- Pierce each dried lime with a fork and drop them into the stew. Simmer gently for another 30 minutes. The limes will infuse the dish with a subtle, tangy fragrance that defines its traditional taste.
- Taste and season with salt and more pepper if needed. If the stew is too thick, add a splash of water; if too thin, uncover the pot and simmer a little longer.
- While the stew finishes, fry the potato slices in a separate pan until golden and crisp. Drain on paper towels. These are used for garnish and add texture to the final presentation.
- Transfer the khoresh into a deep serving dish and drizzle with saffron water, if using. Top with crispy fries and serve hot with steamed basmati or saffron rice. The stew’s balance of savoury, tangy, and aromatic notes makes it a true Iranian classic.
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