Khoresh Gheymeh is a delicious Iranian beef and yellow split pea stew flavored with tomato paste, spices, and dried limes (limoo amani). The stew served with fried potato and saffron rice
Split Pea (chana dal)
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Persian Beef and Yellow Split Pea Stew
- 1/2 cup yellow split peas
- 250g beef or lamb
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 1/3 tsp cinnamon
- 1 tsp turmeric powder
- 2 tsp tomato paste
- 1 cup tomato puree
- 3 cups of water
- 2 Persian dried limes, poked through with a knife
- 1/2 teaspoon sugar
- 1/8 teaspoon ground saffron
- Cut the beef into 1-inch pieces, season with salt, and let it sit for 15-30 minutes.
- Rinse the yellow split peas. Put it in a small pot, and cover with about 1-inch of water. Bring to boil, then lower the heat, and let it simmer for about 10 minutes. Remove from the heat, drain, and rinse to remove any excess starch.
- Meanwhile, heat oil in a large pot. Add chopped onion, cook over medium heat for 5-6 minutes, until soft and brown on the edges, stirring occasionally. Add beef, cook over medium-high heat for 4-6 minutes. Season with ground turmeric, cinnamon, and freshly ground black pepper, stir for a few seconds to release the aroma of spices.
- Add tomato paste, cook for 2-3 minutes to bring out the flavor of tomato paste. Then add yellow split peas, tomato puree, and water. Scrape the bottom of the pot, and bring the mixture to boil. Reduce the heat to medium-low, cover, and cook for 30-40 minutes. Continue by adding dried limes, sugar, and saffron water, then let it simmer again for 10-15 minutes. Taste and adjust seasoning.
- Serve stew with fried potato and saffron rice.