Khoresh Gheymeh recipe + video

Khoresh Gheymeh : Persian cuisine, known for its rich history and diverse range of flavors, offers a myriad of dishes that intrigue the palate. One such delectable dish is Khoresh Gheymeh, a traditional Persian stew that is both flavorful and heartwarming. The dish combines tender meat with split peas, tangy dried limes, and a hint of spices, creating a unique taste profile that embodies the essence of Persian culinary artistry.

Ingredients Khoresh Gheymeh :

  • 500 grams of stewing beef or lamb, cut into small cubes
  • 1 cup of yellow split peas
  • 2 large onions, finely chopped
  • 3-4 dried limes (also known as limoo amani)
  • 1 teaspoon of turmeric
  • ½ teaspoon of ground black pepper
  • 1 tablespoon of tomato paste
  • 2 tablespoons of vegetable oil or ghee
  • 3 cups of water or beef broth
  • Salt to taste
  • 2-3 potatoes, sliced thinly (for potato tadig)
  • Saffron threads (optional, for color and aroma)
  • Fresh lemon juice (optional, for added tanginess)
Khoresh Gheymeh
Khoresh Gheymeh

Method Khoresh Gheymeh :

  1. Preparation: Rinse the yellow split peas under cold water until the water runs clear. Then, boil them in a pot with 3 cups of water for about 20 minutes or until they are half-cooked. Drain and set aside.
  2. Sautéing Onions and Meat: In a large pot, heat the oil or ghee over medium heat. Add the chopped onions and sauté until golden brown. Then, add the beef or lamb cubes to the pot. Brown the meat on all sides.
  3. Spices and Tomato Paste: Sprinkle the turmeric and black pepper over the meat. Stir well and let it fry for a minute or two. Then, stir in the tomato paste and let it cook for another 2-3 minutes.
  4. Incorporating Split Peas and Limes: Add the half-cooked split peas to the pot. Poke the dried limes with a fork (to allow the flavors to infuse) and add them to the stew.
  5. Simmering: Add the water or beef broth to the pot. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 1.5 hours. If using saffron, dissolve a few threads in hot water and add it to the pot for color and aroma.
  6. Potato Tadig: In a frying pan, heat some oil over medium heat. Once hot, place the thinly sliced potatoes at the bottom of the pan. Fry until they are golden and crispy. These will be used as a garnish on top of the stew.
  7. Final Touches: Check the seasoning of the stew. If you desire a tangier taste, add some fresh lemon juice. Once the meat and split peas are fully cooked and the flavors melded, remove the stew from the heat.
  8. Serving: Khoresh Gheymeh is traditionally served with Persian steamed rice. Place the stew in a serving dish and garnish with the crispy potato tadig on top.


Here are some tips to elevate your Khoresh Gheymeh:

  1. Quality of Meat: Use boneless chunks of lamb or beef, preferably from the shoulder or shank, as they are both flavorful and tender when cooked over a long period.
  2. Dried Limes: Dried limes (limoo amani) give this dish its distinct flavor. Ensure you puncture them a few times with a fork to let the flavors seep into the stew. If you can’t find dried limes, you can use fresh lime juice, but the taste will be slightly different.
  3. Yellow Split Peas: Soak them for at least an hour before cooking. This helps in speeding up the cooking process and makes the split peas tender without getting mushy.
  4. Spices: While saffron, turmeric, and cinnamon are commonly used, don’t hesitate to adjust them according to your preference. A pinch of ground cardamom can also enhance the flavor.
  5. Tomato Paste: Sautéing the tomato paste before adding other ingredients can help in deepening its flavor and enhancing the overall richness of the stew.
  6. Potato Fries: Cut them uniformly to ensure even cooking. For a healthier alternative, you can bake the potato sticks instead of frying them.
  7. Consistency: Khoresh Gheymeh is not meant to be too thick or too thin. Adjust the amount of water or broth as needed. If it becomes too watery, you can let it simmer uncovered for a longer period to reduce and concentrate the flavors.
  8. Serving: Always serve Khoresh Gheymeh with a side of fluffy basmati rice. You can also make a tahdig, the crispy layer of rice at the bottom of the pot, to serve with the stew.
  9. Adjusting for Salt: Remember that dried limes can add a level of saltiness to the dish. Always taste and adjust the seasoning after adding the dried limes.
  10. Make it Vegetarian: If you want to make a vegetarian version, replace the meat with chunks of eggplant or mushrooms. Adjust the cooking time accordingly.

Remember, like all traditional dishes, there are various ways to prepare Khoresh Gheymeh depending on regional and family variations. Feel free to adjust the ingredients and steps to suit your personal preferences and enjoy this flavorful Persian dish!