Persian Cuisine: Meat and Split Pea Stew with Eggplant, and Yogurt Dip | Khoresh Gheymeh Recipe

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef is often less expensive.

split peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and canned beans save prep time.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers color and health benefits, while paprika is more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes add nutrition, while carrots are budget-friendly.

Soak lentils in water for about 30 minutes.

Chop 2 medium onions very finely.

Pour a little oil into the pot and fry the onions until golden.

Add 1 spoon of turmeric and 1 spoon of black pepper to the onions.

Add 300 grams of lamb or mutton to the pot and fry until the meat's color changes.

Add the drained lentils and fry for about 5 minutes.

Add 2 tablespoons of tomato paste and fry for another 2 minutes.

Add 3 cups of hot water and bring to a boil.

Add 2 cinnamon sticks and some cardamom.

Lower the heat and let it simmer gently for about 2 hours.

Prepare yogurt dip by grating 2 cucumbers and mixing them with 2 cups of yogurt, 1 spoon of dried mint, and a little salt.

Soak dried lime in water for 1 hour to remove bitterness, then add it to the stew along with 1 tablespoon of rosewater and saffron steeped in hot water.

Taste and adjust salt as needed, then cook for another 15 minutes.

Cut potatoes into matchsticks and fry in hot oil until golden and crispy.

Serve the stew with rice, garnished with fried potatoes or eggplant, and fried tomatoes.

Cooking Techniques

Equipment Needed

Spice Level: