Khoresht Gheimeh: A Flavorful Persian Stew in 60 Seconds

How to make this mouth-watering Persian stew. Follow these simple steps to create a flavorful and satisfying dish perfect for any occasion.

Ingredients:
300g beef or lamb, cut into small cubes
1 cup yellow split peas, rinsed and drained
1 large onion, diced
2 tablespoons tomato paste
1 can diced tomatoes
3 dried limes (Limoo Amani), pierced with a fork
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon cinnamon
½ teaspoon turmeric
3-4 cups water
2 large potatoes, peeled and cut into thin sticks

Instructions:
1.Soak yellow split peas in cold water for about 2 hours, changing the water a few times.

2.Cut the beef into small chunks.

3.Finely chop the onion. Add a little oil to the pot and sauté the onion until golden and soft over medium heat.

4.Add turmeric, pepper, and tomato paste to the onions. Sauté for 4-5 minutes over medium-high heat.

5.Add beef to the pot and brown on all sides.

6.Drain the yellow split peas and add them to the pot.

7.Add 3-4 cups of boiling water, cover the pot, and bring to a boil.

8.Pierce the dried limes with a fork and soak them in hot water for 30 minutes to remove
bitterness. Add them to the pot.

9.Add salt, and cinnamon to the stew and let it thicken just enough.

10.Let the stew simmer gently for about 1 hour on the stovetop (or 40 minutes in an Instant Pot).

11.Peel and cut the potatoes into thin strips. Rinse them under cold running water and pat dry with a clean kitchen towel.

12.Air fry the potatoes until golden brown.

13.Ladle the stew into a bowl, top with crispy French fries, and serve with a plate of fluffy Persian saffron rice.

Enjoy your delicious Khoresht Gheimeh!

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