Khoresht-e Gheymeh (Persian Lamb Stew with Dried Limes and Split Peas)
Khoresht-e Gheymeh (Persian Lamb Stew with Dried Limes and Split Peas) is a traditional Iranian recipe for a classic stew of lamb in a tomato and split yellow pea base flavoured with dried limes, saffron and advieh khoresh spice blend. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Lamb Stew with Dried Limes and Split Peas (Khoresht-e Gheymeh).
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This is a classic and quite rich Iranian stew of lamb with yellow split peas and limoo amani (dried limes) in a tomato base flavoured with saffron and advieh khoresh spice blend
Ingredients:
80g yellow split peas (lapeh)
1 onion, finely chopped
1 tsp ground turmeric
1 tsp advieh khoresh
500g lamb leg, diced
1/2 tsp saffron, bloomed in 50ml hot water
1 tbsp tomato purée
2 bay leaves
4 fresh tomatoes, grated
3–4 dried Persian limes (limoo amani), pierced with the fork, or cracked open with the back of a knife
1 tsp ground cinnamon
Salt and freshly-ground black pepper, to taste
Method:
Pick over and wash the yellow split peas then place in a bowl, cover with water and set aside to soak over night. The following day, drain the split peas and rinse well.
Place a saucepan or deep frying pan over medium heat. Once hot add a generous glug of oil and use to fry the onion for about 8 minutes, or until lightly golden. Scatter over the turmeric and advieh khoresh then stir to combine.
Add in the diced meat and brown with the other ingredients for about 10 minutes. At this point season with the black pepper, saffron water, tomato purée and bay leaves.
Grate the tomatoes directly into the pan then add 250ml hot water.
Add the dried limes along with the soaked split peas.
Reduce the heat, cover the pan and simmer gently for about 90 minutes. After 45 minutes add in the cinnamon and salt. Re-cover the pan and continue cooking gently for a further 45 minutes.
Once ready, ladle the stew into warmed serving bowls and serve with steamed spiced basmati rice.
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