In khoresht gheymeh, meat and yellow split-peas are cooked in a delicious sauce of caramelized onions, spices and tomato paste then topped with shoestring fries and served over fragrant basmati rice.
Khoresht Gheymeh for Two
Prep time: 15 min
Cook time: 1 hour 30 min
Ready in: 1 hour and 45 min
Yields: 2 Servings
1 small onion chopped, about ¾ cup
3 tablespoons oil
½ pound beef (cross rib roast) cut into ½-inch cubes, about 2 cups chopped
1 tablespoon tomato paste
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon turmeric
pinch of saffron
3 limoo amani pierced with fork
2 cups water
¼ cup yellow split peas, picked over, rinsed and drained
1 cup water
¼ cup oil for frying the potatoes
1 medium potato peeled and cut into matchsticks
In a non-stick medium-sized pan, fry the onions on medium-high heat until lightly golden, about 5 minutes. Add meat and increase the heat to high. Fry until all the juices are gone, about 5 minutes. Add turmeric, salt, pepper and tomato paste to the pan. Stir and fry until the tomato paste is fried in oil and changes the color of oil, about 5 minutes. This step develops a rich color and a flavorful sauce. Add 2 cups hot water and limoo amani. Cover and lower heat to medium low. Cook for 40 minutes (for step-by-step photos check my khoresht gheyem recipe).
While the meat is cooking, bring yellow split peas and 1 cup of water to a boil in a small pan. Lower heat to medium low and cook for 15 minutes or until the peas are tender. Drain and set aside.
Heat ¼ cup oil in a large frying pan. Fry the potatoes until golden. Serve the stew over a bed of aromatic basmati rice topped with fries.