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Khoresht Gheymeh (Yellow Split Pea Stew)

Khoresht Gheymeh (Yellow Split Pea Stew)

Khoresht gheymeh is a delicious Persian stew made of diced meat, yellow split peas, saffron, tomato paste and sun dried lime. Khoresht gheymeh is garnished with shoestring fries and served over a bed of fragrant basmati rice. The sun dried lime, called limoo amani in Farsi, gives this dish its distinct citrusy and earthy flavor that is so authentic of Persian food.

If you stumbled upon this recipe searching for gheymeh polo recipe, continue reading. Gheymeh polo is basically rice layered with khoresht gheymeh minus the fries of course! To make gheymeh polo, follow the khoresht gheymeh recipe below, use half the amount of water the recipe calls for.  Once the stew is ready, start making the rice by following my polo recipe. After straining the rice, layer it with khoresht gheymeh and finish simmering it. Make sure the stew doesn’t have more than 1/2 cup of sauce, otherwise your rice will turn out mushy. 

Khoresht Gheymeh (Yellow Split Pea Stew)

Prep time: 15 min
Cook time: 1 hour 45 min
Ready in: 2 hour
Yields: 6 Servings

INGREDIENTS


6 tablespoons oil
1 large onion diced
1.5 pounds good quality cross rib roast, cut into ½-inch cubes
2 tablespoon tomato paste
2 teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon turmeric
1 pinch saffron 
½ cup fresh lime juice or 5 to 6 limoo amani pierced with a fork
3 cups water
¾ cup yellow split peas, picked over, rinsed and drained
2 cups water for yellow split peas
½ cup oil for frying the potatoes
2 large potatoes peeled and cut into matchsticks

INSTRUCTIONS

Heat 6 tablespoons of oil in a nonstick medium size pan over medium high heat. Add onions, fry for about 5 minutes or until golden brown. Add meat, increase heat to high. Fry until all juices evaporate, about 5 minutes.

Add tomato paste, salt, pepper and turmeric. Mix the ingredients and cook for about 5 minutes or until the color of oil turns to orange . Frying the tomato paste has a huge impact and lends complex, well-developed flavor to the sauce.

By letting tomato paste “brown” in the pan, and sautéing it with spices and other aromatic ingredients like cooked onions, you can boost the flavor of your tomato-based dishes in a big way. 

Add 3 cups of water, cover and bring to boil. Lower heat to medium low and cook for 1 hour.

While the meat is cooking, cook the split peas with 2 cups of water in a medium size saucepan for 15 to 20 minutes or until the yellow split peas are al dente, softened with a bite to them. 

Please note the yellow split peas used in this recipe are the “slow cook” type available at Middle Eastern markets or online. Regular split peas, found at most supermarkets, tend to cook faster and fall apart in Persian dishes. If using “regular” split peas adjust the cooking time.

When meat is half way cooked, add the yellow split peas, limoo amani and saffron. Cook for 30 minutes or until the meat is fork tender. After 10 to 15 minutes, gently press the limoo amani against the side of the pot with the back of a fork so that their juices release into the stew, but do not break them open because their seeds are very bitter if they fall into the stew.

Add Taste and adjust the seasoning.

Heat oil in a large frying pan, fry the potatoes until golden brown.

Place the khoresht gheymeh in a serving bowl, top with fries just before serving. Serve over rice.


 

Khoresht Gheymeh
Serves 6
Persian yellow split pea stew
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Prep Time
15 min
Cook Time
1 hr 45 min
Total Time
2 hr
Prep Time
15 min
Cook Time
1 hr 45 min
Total Time
2 hr
812 calories
82 g
91 g
30 g
57 g
6 g
514 g
881 g
10 g
1 g
22 g
Nutrition Facts
Serving Size
514g
Servings
6
Amount Per Serving
Calories 812
Calories from Fat 270
% Daily Value *
Total Fat 30g
47%
Saturated Fat 6g
32%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 91mg
30%
Sodium 881mg
37%
Total Carbohydrates 82g
27%
Dietary Fiber 25g
102%
Sugars 10g
Protein 57g
Vitamin A
5%
Vitamin C
22%
Calcium
9%
Iron
44%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 tablespoons oil
  2. 1 large onion diced
  3. 1.5 pounds good quality cross rib roast, cut into ½-inch cubes
  4. 2 tablespoon tomato paste
  5. 2 teaspoons salt
  6. ¼ teaspoon ground black pepper
  7. ½ teaspoon turmeric
  8. 1 pinch saffron
  9. ½ cup fresh lime juice or 5 to 6 limoo amani piereced with a fork
  10. 3 cups water
  11. ¾ cup yellow split peas, picked over, rinsed and drained
  12. 2 cups water for yellow split peas
  13. ½ cup oil for frying the potatoes
  14. 2 large potatoes peeled and cut into matchsticks
Instructions
  1. Heat 6 tablespoons of oil in a nonstick medium size pan over medium high heat. Add onions, fry for about 5 minutes or until golden brown. Add meat, increase heat to high. Fry until all juices evaporate, about 5 minutes.
  2. Add tomato paste, salt, pepper and turmeric. Mix ingredients. Fry for 5 minutes or until tomato paste changes the color of oil. Add 3 cups of water, cover and bring to boil. Lower heat to medium low and cook for 1 hour.
  3. While the meat is cooking, cook the split peas and 2 cups of water in a medium size saucepan for 15 to 20 minutes or until the split peas are tender. Drain and set aside.
  4. When meat is half way cooked, add the yellow split peas, limoo amani and saffron. Cook for 30 minutes. Taste and adjust the seasoning.
  5. Heat oil in a large frying pan, fry the potatoes until golden brown.
  6. Place the khoresht in a serving bowl, top with fries just before serving. Serve over rice.
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calories
812
fat
30g
protein
57g
carbs
82g
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Mastering Persian Cooking https://masteringpersiancooking.com/