Khoresh Gheymeh

Khoresh Gheymeh, like Ghormeh Sabzi, Zereshk Polo, and Fesenjan, is one of the traditional and classic Persian dishes that is often served at various ceremonies and gatherings. Khoresht Gheymeh is among the most popular and authentic Iranian stews, and when prepared with lamb, it offers an exceptional flavor, especially when served with rice.

To make this delicious stew, you need simple ingredients and a bit of patience. Khoresht Gheymeh, made with yellow split peas, juicy meat, dried limes (limoo amani), and fried potatoes, is considered one of the top three Persian stews.

How to Make Khoresh Gheymeh?

1- Preparing the Split Peas

To make traditional *Gheymeh* stew, it’s best to start by soaking the yellow split peas a few hours in advance. Soaking not only helps reduce their natural gassiness but also shortens the cooking time.  

Once soaked, drain the peas and lightly sauté them in a pot without oil for a few minutes. Then, add boiling water and cook until they become tender. Be sure to skim off any foam that rises to the top during cooking.  

For best results, soak the split peas overnight. If possible, change the water a few times to further reduce any bitterness or bloating effects.

2-Preparing the Dried Limes (Limoo Amani)

Pierce the dried limes with a fork to allow the flavors to release more easily. Place them in a pot with about 2 cups of water and bring to a boil. Let them simmer for around 15 minutes to reduce their bitterness.

After boiling, remove the pot from the heat and let the limes sit in the same water for another 2 hours. When you’re ready to use them in the stew, take them out of the water and add them whole or gently squeezed, depending on your preference. 

3- Sautéing the Onions and Meat

Finely dice the onion and sauté it in a pot with a little oil over medium heat until golden brown. Add the stew-cut lamb (trimmed and cubed beforehand) to the sautéed onions and continue cooking until the meat changes color slightly.

Add a bit of turmeric and curry powder to the meat mixture and sauté until the turmeric and curry powder fully coat the ingredients and release their color. Add the required amount of water for cooking the stew to the pot, and bring it to a boil over high heat. Once it starts boiling, reduce the heat, cover the pot, and let the stew simmer until it’s fully cooked.

Tip: Don’t over-sear the meat. Excessive browning can make it tough and prevent it from becoming tender and juicy during cooking.

Also, be mindful of the size when cutting the meat. If using lamb, slightly larger chunks are recommended, as lamb tends to shrink during cooking.

4- Adding the Tomato Paste

Once the split peas are fully cooked, allow any excess water to evaporate, then add only the peas to the stew.

In a separate pan, heat some oil and sauté the tomato paste until it becomes deep red and aromatic. This step enhances both the color and flavor of the dish.

Add the sautéed tomato paste to the stew during the last 30 minutes of cooking, along with the soaked dried limes, cinnamon stick, brewed saffron, salt, and black pepper.

This will give the stew a rich, complex flavor and a vibrant color.

Note: Gheymeh should not be watery. Adjust the amount of water during cooking to ensure the stew has a thick, hearty consistency and an appealing color by the end.

5- Frying the Potatoes  

Once all the seasonings and flavorings have been added to the stew, lower the heat to a very gentle simmer so the stew can slowly cook and develop its flavors.  

In the meantime, peel the potatoes and slice them into thin, even strips (julienne). Place the sliced potatoes in cold water to remove excess starch, then dry them thoroughly with a clean towel or paper towels.  

Next, heat an appropriate amount of oil in a pan. Add the sliced potatoes when the oil is sufficiently hot to prevent sticking. Allow the potatoes to fry until golden and crispy.  

Once fried, arrange the potatoes on top of the stew just before serving for a delicious, crispy finish.

Nutritional Value of Gheymeh Stew

Gheymeh stew is not only delicious but also highly nutritious. It is a rich source of protein, iron, B vitamins, and essential minerals, all of which contribute to strengthening the body’s immune system.

Tips and Tricks for Gheymeh Stew

Choosing the Right Meat

For traditional Gheymeh stew, you can use two types of meat. The first is beef, with the best cut being the sirloin or round part. The second option is lamb shoulder. To avoid tough meat, always use boiling water during the cooking process.

Essential Spices and Flavorings for Gheymeh Stew

The key seasonings and spices used in Gheymeh stew are dried limes (limoo amani), tomato paste, saffron, and cinnamon.

To reduce the bitterness of dried limes, pierce them with a fork and soak them in water for about an hour before use. While they add a wonderful flavor to the stew, improper use can make the stew bitter or even inedible. To prevent this, always remove the seeds from the dried limes.

Tomato paste, along with brewed saffron, not only enhances the flavor but also contributes to the rich color of the stew. When properly sautéed, tomato paste deepens the stew’s flavor and gives it a beautiful orange hue.

For the best result, use a cinnamon stick in the stew and remove it before serving. However, for larger batches, ground cinnamon is more practical. To avoid changing the color of the stew, add ground cinnamon toward the end of the cooking process.

Choosing the Right Pot

While you can cook Gheymeh stew in various types of pots, renowned chefs recommend that the material of the pot can significantly affect the outcome. For the best results, it is advised to use pots made of copper or enamel for cooking Gheymeh stew.

Pairings with Gheymeh Stew  

Gheymeh stew has a balanced and delightful flavor, making it an excellent match with various side dishes. Here are some perfect pairings for Gheymeh:

Saffron Rice

The best option to complement the aroma and flavor of the dish.  

Fresh Herb Platter(Sabzi Khordan)

A mix of fresh herbs like basil, mint, and watercress adds a refreshing touch to the meal.  

Yogurt and Cucumber(Masto Khiar)

A light and delicious accompaniment that offers a refreshing contrast to the richness of the stew.  

Doogh

This refreshing yogurt-based drink pairs wonderfully with Gheymeh stew.  

Shirazi Salad

A simple and tasty salad made with cucumber, tomato, onion, dried mint, and sour grape juice (ab ghooreh), which perfectly balances the mild flavors of the stew.

What is Doogh?

A traditional yogurt-based drink commonly served in countries like Iran and Turkey. It’s made by mixing yogurt, water, and salt, offering a refreshing and slightly tangy flavor.