Persian Cuisine: Meat and Split Pea Stew with Eggplant | 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.

Prepare the yellow split peas by washing and soaking them beforehand.

Heat cooking oil in a large pot over medium heat.

Sauté the finely chopped onion until translucent.

Add the lamb cubes and brown on all sides.

Stir in the tomato paste and cook until fragrant.

Add the soaked yellow split peas, water, turmeric, cinnamon stick, salt, and black pepper.

Bring the mixture to a boil, then reduce the heat and simmer until the lamb is tender.

Add the dried lime and rosewater, cooking for an additional time.

Fry the sliced potatoes in oil until golden and crispy.

Optionally, fry or grill the eggplant and tomato to serve alongside the stew.

Cooking Techniques

Equipment Needed

Spice Level: