Khoresht Ghaimeh - Persian Stew with Meat and Split Peas
A stew of lamb, persian lemons and split peas, seasoned with turmeric and baked in the oven. Finish with french fries.
3 hr 10 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 180 min · 190 min total
- medium
- 1
Heat a dutch oven or large pot over medium heat and add olive oil. Add onions and garlic and cook until translucent.
- 2
Add meat and let it brown for a few minutes. Once the meat is browned, add turmeric. Give the pot a few stirs, allowing the spices to release their flavors.
- 3
Prick the Persian lemons with a fork and add to the pot with 5 cups of water. Season to taste.
- 4
Cover and cook one hour. Add tomatoes, split peas, tomato paste, and advieh. Cook for 1 1/2 to two hours.
- 5
While the strew cooks, give it a stir every so often so the bottom does not stick. Adjust seasonings.
- 6
About 15 minutes before planning to serve your khoresht, cook the french fries. Depending on what kind you prefer, you can bake or fry them.
- 7
Bake at 400 degrees for 7 minutes on each side. Remove from the oven and sprinkle with salt.
- 8
Once the khoresht is done, place it in a serving bowl and top with french fries. Serve over basmati rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
