Persian Plateau & Isfahan
Gheimeh (Split-Pea & Dried-Lime Stew)
A homely, beloved khoresh of diced lamb and yellow split peas in a tomato-and-dried-lime sauce, crowned with a tangle of crisp shoestring fries — comfort food and the stew of Muharram charity kitchens.
1 hr 50 min · Serves 6 · Medium
6
Ingredients
Base
Souring
Garnish
Method
Start cooking mode- Prep 20 min · Cook 90 min · 110 min total
- medium
- 1
Brown onion, turmeric, and lamb; add tomato paste and water.
- 2
Add split peas and pierced dried limes; braise until meat and peas are tender (peas should hold, not dissolve).
- 3
Top with crisp shoestring fries just before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
