Persian Khoresh Gheymeh

Khoresh gheymeh is an aromatic combination of yellow split peas and meat that is close to a stew with an amazing flavor profile unique to Persian culture.

Recipe:

Ingredients

• 1 1/2 pounds lamb shoulder or beef chuck, cubed

• 1 cup yellow split peas, rinsed well

• 1 medium onion, coarsely chopped

• 4 tablespoons tomato paste

• 6 dried limes (limoo amani, see note), soaked in water for 5 minutes and pierced a few times with a sharp knife

• 1/2 tsp. turmeric

• 1/4 tsp. of cinnamon

• 1 tsp. rosewater (see note)

• Salt and pepper to taste

• Vegetable oil

• 1-2 russet potatoes, peeled, sliced and fried (think French fries)

Directions

Heat 1 tablespoon of oil in a small pot over medium heat, add the tomato paste and saute for 2-3 minutes, stirring frequently, until it starts to darken. Set aside.

Heat 3 tablespoons of oil in a large pan over medium heat, add the onions and saute until they are translucent, add turmeric and stir well. After a minute or two, add the meat and brown well. Add salt, pepper and the cinnamon. Stir well.

Add the yellow split peas to the pot and saute for 5 minutes, spoon in the the tomato paste. Mix thoroughly.

Add water to cover all the ingredients in the pot. Add in the dried limes. Lower the heat, cover and cook for about an hour or until the meat is very tender. If the dish gets a little dry, add more water as needed. Taste and add salt and pepper as needed.

In the last ten minutes add the rosewater.

Serve in a warm rimmed plate or shallow bowl, top with fried potatoes (French fries are great for this).

Note: Both dried limes (http://ift.tt/222GdiA)and rosewater (http://ift.tt/1pg8iVT) are available through Amazon if you don't have access to a Persian grocery.

Full printable recipe at http://ift.tt/222Gfqv

bon appetit