Khoresh Gheymeh – Beef and Yellow Split Pea Stew with Roasted Potatoes (Edit recipe)

Khoresh Gheymeh is a well-recognized and popular dish to Iranians: a comforting meat-and-potato stew that has all the familiar flavors of Persian cuisine. The stew is flavored with the Persian spice mixture called Advieh, containing warming spices such as cinnamon and cardamom, earthy cumin and coriander, and a gentle kiss of ground rose petals. But what truly puts a Persian stamp on this dish is the use of Persian dried limes, Limu Omani.

15 minutes

1 hour and 45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	627
Fat:	41 g
Carbohydrates:	34 g
Protein:	33 g
Cholesterol:	64 g
Sodium:	1161 mg
Fiber:	9 g
Sugars:	5 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

Yellow Split Peas

.5 cup Yellow Split Peas, (rinsed)
1.5 cups Water, (adjust as needed)

Stew

1 Onion, large, (diced)
6 Tbsp Extra Virgin Olive Oil
1 tsp Turmeric, (ground)
1 lb Stew Beef, (.5 inch pieces)
4 Tbsp Tomato Paste
1.5 cup Water, (adjust as needed)
3 Limu Omani (Persian Dried Lime), (poked through with a paring knife)
1.5 tsp Salt, (adjust to your taste)
.5 tsp Ground Fresh Black Peppercorns
.5 tsp Advieh (Persian Spice Mix), optional (see note)
.5 tsp Cane Sugar
.25 tsp Saffron, ground (dissolved in 2 tablespoons water)

Potatoes

2 Yukon Gold Potatoes, large, (peeled and sliced to resemble french fries)
4 Tbsp Extra Virgin Olive Oil
.5 tsp Salt
.5 tsp Turmeric Powder

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Yellow split peas

In a small pot bring the yellow split peas and water to a gentle boil. Keep an eye on the pot as yellow split peas produce lots of foam and can spill over.
Once boiling, partially cover and simmer on low heat for about 15 minutes. The yellow split peas are partially cooked at this stage and will continue to cook further once integrated into the stew. Remove from the heat, strain and set aside.

Stew

Saute the onions with oil in a large pot over medium heat for 15 minutes,
Add turmeric and saute for an additional 2 minutes. The onions should be golden in color and aromatic at this stage.
Add the beef pieces to the onions and increase the flame to medium-high and saute for about 5 minutes.
Continue by adding the tomato paste and saute for a couple of minutes on medium heat to bring out the flavor of the tomato paste.
Add 1 1/2 cups of hot water, cover and cook for 45 minutes over low heat.
Continue by adding the Limu Omani, salt, pepper, Advieh, and sugar to the stew. Stir and simmer for 20 minutes.
Gently stir in the partially cooked yellow split peas, and continue to simmer on low heat for 15 minutes.

Potatoes

While the meat is cooking, toss the potatoes with oil, salt, and turmeric and place single-layered on a baking sheet.
Place the potatoes in a 375°F oven and roast for about 30 minutes, or until golden and crispy. I prefer to use a convection oven to roast the potatoes to a golden perfection without having to flip the potatoes over. If not using convection, be sure to flip the potatoes once.

Stew - continued

Check the stew to ensure the meat is fully cooked and tender while the majority of the yellow split peas are still holding their shape.
Add the saffron-rosewater and gently mix.
The stew should be slightly tart and dense with ingredients, but not too dry or runny with liquid. Adjust as needed.
Take the stew off the heat, and allow to set for 10 minutes.

Assembly

Place the stew in a serving bowl and top with the crispy golden potatoes and serve with Persian saffron basmati rice.

Notes

Combine equal portions of the following spices to have one hand. Store in a dark and airtight container for future use: Ground cardamom, cinnamon, cumin, coriander and rose petals // Persian dried limes are available at Persian or Middle Eastern markets.