Khoresht-e-Gheimeh is a kind of Persian split-pea stew and is another favorite in the Beech household. We sometimes serve this at the Bahá’í meetings we hold in our home. In the amounts indicated this dish should serve about 5-6 people.
4 medium Potatoes
2-3 handfuls of Split Peas (recommend par-boiled)
1 pound lamb or beef cut into cubes
1 large onion chopped into thin slices
1 can of chopped tomatoes
Squeeze of tomato puree
Dried limes (or lime juice)
A pinch of turmeric and cinnamon
Salt and pepper to taste
- Peel and chop potatoes like French fries. Fry until golden-brown put to one side.
- Fry the meat and onions in a medium pan over a moderate heat until they turn golden-brown, adding the turmeric cinnamon and salt and pepper (to taste)
- Add water (about two cupfuls), chopped tomatoes, tomato puree, split-peas and limes. Cook on a medium-low heat for about 45 minutes, stir frequently to avoid sticking. (If you are using dried limes instead of lime juice, remove them before serving-they are only meant to add flavour to the dish whilst cooking)
- Add potato ‘french-fries’, cook for a further 5-7 minutes
- Serve hot with Iranian-style rice (basmati is good)