Khoresht-eh Gheimeh is a stew made of cubed beef or lamb, tomatoes, yellow split peas, onions and limoamanni (dried limes). It is traditionally garnished with thin crispy potato strings and served over basmati rice.
- 1 ½ pounds chuck or round beef, cut into 1 inch cubes (you can also use cubed lamb)
- 1/3 cup yellow split peas
- 3 Tablespoons fried onion
- 5 dried limes (limoamanni)
- 1 Tablespoon tomato paste
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon turmeric spice
- 3 Tablespoons vegetable oil
- 1 ½ pounds russet potatoes
- Vegetable oil (enough to cover 2 inches in bottom of a medium pot)
- Salt and pepper, to taste
Wash yellow split peas in cool water and drain well.
In a medium size pot combine fried onions, 3 Tablespoons of vegetable oil and split peas. Sautee on high heat for 2-3 minutes. Add beef or lamb cubes and sautee for 5-10 minutes or until meat is a light brown color.
Add turmeric spice, 2 cups of water, dried Persian lemons, salt and tomato paste. Lower the heat to “low”, close the lid and let cook for 2-3 hours.
While gheimeh is cooking, prepare French fries. Slice potatoes as thinly as possible. Fry in hot oil for 2-3 minutes or until crispy and golden brown. Drain on paper towels and sprinkle with salt and pepper.
Garnished gheimeh stew with french fries before serving. You may wish to set aside a separate plate of french fries for individual garnishing. In my family, these fries go fast!
Substitute beef/lamb with cubed eggplant. Sautee the eggplant in olive oil until tender and lightly golden brown on the outside. Use in place of meat and follow the rest of the recipe as directed. This dish is called Gheimeh Bademjan and is a fantastic alternative for vegetarians!