Khoreshe Gheymeh
Lamb Dishes,  Persian Classics,  Persian Stews,  Uncategorized

Gheymeh Stew – Khoreshe Gheymeh

Khoreshe Gheymeh is one of the classic Persian dishes! This lamb stew with yellow split peas, topped up with crispy homemade potato fries is high up on most Iranians’ list of favourite foods. If you haven’t tried it, I highly recommend you do. I’m sure you’ll love it!

I’m certain that I’m not the only one who has memories of family dinners revolving around Khoreshe Gheymeh. Usually we would all storm the kitchen as soon as the enticing smell of homemade fries hitting the hot oil would reach our bedrooms. Needless to say, few of the fries lasted until it was time to serve. Sounds familiar, doesn’t it? Share your childhood memory about Gheymeh in the comments below!

Khoreshe Gheymeh - Persian Lamb Stew with Yellow Split Peas | igotitfrommymaman.com

Time

Prep: 30 min

Cook: 2h 30 min

Total: 3 hours

Ingredients for 4 to 6 portions of Gheymeh stew

1 kg / 2.2 lbs lamb leg

115g / 1/2 cup yellow split peas

4 medium sized potatoes (for chips / fries, e.g. Maris Piper)

1 medium onion

5 cloves garlic

5 dried limes

115g / 1/2 cup tomato puree

10 tbsp vegetable oil (less if you’re baking the fries)

1 cinnamon stick

2 tsp turmeric

1 tsp black pepper

Salt to taste

Khoreshe Gheymeh - Gheymeh Stew: Persian Lamb Stew with Yellow Split Peas, topped up with crispy fries | igotitfrommymaman.com

Method

Prep the ingredients

Finely chop the onion and garlic. Cut the lamb into 2.5cm / 1 inch cubes. If you bought the lamb on the bone, keep it to cook in the stew for extra flavour.

Heat 4 tbsp vegetable oil in a frying pan and fry the lamb cubes from each side until golden brown. Transfer them into the pan you’re going to cook the stew in. If you have the bone, add it to the pan as well.

Now fry the chopped onions in the same oil over medium heat. After 5 minutes add the garlic to the pan and gently fry both together for 2 more minutes.

Bring 1 litre / 4 cups of water to boil. Add tomato paste, turmeric and black pepper to the frying pan and briefly fry everything together. Then add the freshly boiled water to it. Stir to combine and let the mixture simmer for 5 minutes.

Get your Gheymeh stew cooking

Add the mixture to the meat in the other pan. Bring it to boil, then reduce the temperature to low. Add the cinnamon stick and the dried limes to the pan. Put on the lid and let the Gheymeh stew simmer for 2 hours. That’s when it will be ready to serve.

Cook the yellow split peas

Cook the split peas separately to avoid them turning mushy in the stew. Each brand of split peas takes a different amount of time to cook, so by cooking them separately you have more control over cooking them to perfection.

Heat 2 tbsp of vegetable oil in the frying pan. Fry the split peas in it for about 3 minutes. This prevents them from turning mushy in the stew.

After briefly frying them, cook them in water. The cooking time depends on the brand of yellow split peas you use. It might take anything between 15 and 30 minutes. After 15 minutes of cooking time, try one occasionally until they are just cooked. Drain them in a sieve, rinse them with cold water and set them aside for later.

Prep your homemade fries

Wash and cut the potatoes into skinny fries. I recommend cutting off a slice of the potato. Then turn this flat surface facing down on the chopping board. This way you can cut it into 0.5 cm / 0.2″ slices safely, without the potato moving. Then cut these slices into 0.5 cm / 0.2″ thin chips / fries. Transfer them into a bowl with cold water until you’re ready to fry them.

Start making the rice

If you want to prepare Aabkesh rice, start approx. 1 hour before the stew is ready. For Kateh rice begin 45 minutes before.

Bake the fries

If you prefer preparing potato fries in the oven, you can do so of course. Start 30 minutes before serving. Drain and dry the fries with a paper towel, then coat them with a little vegetable oil and season them with salt. Bake them at 220C / 430F / Gas 7 for 20 to 30 minutes. Turn them at least once to ensure even baking.

Or fry the fries

20 minutes towards the end of the cooking time heat 4 tbsp vegetable oil in a frying pan. Remove the chips / fries from the water and dab them dry with a paper towel. Fry them from both sides until golden brown. The temperature should be high enough to get them crispy, but not too high, so that they cook through before burning on the outside. Once fried, remove them from the pan and put them on a paper towel, so any excess oil will be absorbed. Season with salt.

Add split peas and serve

Add the cooked yellow split peas to the Gheymeh 5 minutes towards the end of the cooking time.

Serve the Gheymeh stew with fries on top, together with rice.

Khoreshe Gheymeh - Persian Lamb Stew with Yellow Split Peas served with aromatic saffron rice | igotitfrommymaman.com

Khoreshe Gheymeh

Course Main Course
Cuisine Persian
Keyword Gheymeh, lamb stew, Persian, yellow split peas
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 4 people

Ingredients

  • 2.2 lbs lamb leg (1kg)
  • 1/2 cup yellow split peas (115g)
  • 4 medium sized potatoes ideal for fries, e.g. Maris Piper
  • 1 onion
  • 5 cloves garlic
  • 5 dried limes
  • 1/2 cup tomato paste (115g)
  • 10 tbsp vegetable oil (less if you're baking the fries)
  • 1 cinnamon stick
  • 2 tsp turmeric
  • 1 tsp black pepper
  • Salt to taste

Instructions

Prep the ingredients

  1. Finely chop the onion and garlic. Cut the lamb into 2.5cm / 1 inch cubes. If you bought the lamb on the bone, keep it to cook in the stew for extra flavour.

  2. Heat 4 tbsp vegetable oil in a frying pan and fry the lamb cubes from each side until golden brown. Transfer them into the pan you’re going to cook the stew in. If you have the bone, add it to the pan as well.

  3. Now fry the chopped onions in the same oil over medium heat. After 5 minutes add the garlic to the pan and gently fry both together for 2 more minutes. 

  4. Bring 1 litre / 4 cups of water to boil. Add tomato paste, turmeric and black pepper to the frying pan and briefly fry everything together. Then add the freshly boiled water to it. Stir to combine and let the mixture simmer for 5 minutes. 

Get your Gheymeh stew cooking

  1. Add the mixture to the meat in the other pan. Bring it to boil, then reduce the temperature to low. Add the cinnamon stick and the dried limes to the pan. Put on the lid and let the Gheymeh stew simmer for 2 hours. That’s when it will be ready to serve.

Cook the yellow split peas

  1. Cook the split peas separately to avoid them turning mushy in the stew. Each brand of split peas takes a different amount of time to cook, so by cooking them separately you have more control over cooking them to perfection.

  2. Heat 2 tbsp of vegetable oil in the frying pan. Fry the split peas in it for about 3 minutes. This prevents them from turning mushy in the stew. 

  3. After briefly frying them, cook them in water. The cooking time depends on the brand of yellow split peas you use. It might take anything between 15 and 30 minutes. After 15 minutes of cooking time, try one occasionally until they are just cooked. Drain them in a sieve, rinse them with cold water and set them aside for later.

Prep your homemade fries

  1. Wash and cut the potatoes into skinny fries. I recommend cutting off a slice of the potato. Then turn this flat surface facing down on the chopping board. This way you can cut it into 0.5 cm / 0.2″ slices safely, without the potato moving. Then cut these slices into 0.5 cm / 0.2″ thin chips / fries. Transfer them into a bowl with cold water until you’re ready to fry them.

Start making the rice

  1. If you want to prepare Aabkesh rice, start approx. 1 hour before the stew is ready. For Kateh rice begin 45 minutes before.

Bake the fries

  1. If you prefer preparing potato fries in the oven, you can do so of course. Start 30 minutes before serving. Drain and dry the fries with a paper towel, then coat them with a little vegetable oil and season them with salt. Bake them at 220C / 430F / Gas 7 for 20 to 30 minutes. Turn them at least once to ensure even baking.

Or fry the fries

  1. 20 minutes towards the end of the cooking time heat 4 tbsp vegetable oil in a frying pan. Remove the chips / fries from the water and dab them dry with a paper towel. Fry them from both sides until golden brown. The temperature should be high enough to get them crispy, but not too high, so that they cook through before burning on the outside. Once fried, remove them from the pan and put them on a paper towel, so any excess oil will be absorbed. Season with salt.

Add split peas and serve

  1. Add the cooked yellow split peas to the Gheymeh 5 minutes towards the end of the cooking time.

  2. Serve the Gheymeh stew with fries on top, together with rice. 

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. 

I’d love to see your Khoreshe Gheymeh! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more recipes? Here are my other Persian classics!

Do you wanna learn more about Persian cooking? Sign up to Maman’s recipe mail so you will get notified of new recipes on the blog.

Thanks for stopping by!

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.