Split Pea Stew (Khoresh Gheimeh)

Split Pea Stew, also known as Khoresh Gheimeh, is a hearty Persian dish featuring yellow split peas and tender lamb enriched with aromatic spices. This rich stew offers a comforting and flavorful experience, perfect for those who appreciate Middle Eastern cuisine. Traditionally served with saffron-infused basmati rice, it adds an elegant touch to the meal. The blend of spices and the savory nature of the stew make it a delightful option for anyone looking to explore Persian culinary delights.

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 lb lamb shoulder, cubed
• 1 cup yellow split peas
• 1 tsp turmeric
• 1 tsp cinnamon
• 4 cups vegetable broth
• 2 tbsp tomato paste
• 1 tbsp dried limes
• 1/4 cup fresh mint, chopped

Instructions

1. In a large pot, sauté the onion and garlic over medium heat until softened, about 5 minutes.
2. Add the cubed lamb and brown on all sides, about 10 minutes.
3. Stir in the yellow split peas, turmeric, and cinnamon, mixing well to coat the ingredients.
4. Pour in the vegetable broth, add the tomato paste and dried limes, stirring to combine.
5. Cover the pot and simmer on low heat for 1.5 hours, stirring occasionally to prevent sticking.
6. Add the fresh mint and continue to cook for an additional 30 minutes, until the split peas are tender.
7. Taste and adjust seasoning with salt and pepper if needed, before serving.

Keywords: Split Pea, Hearty, Comforting, Rich, Persian

Spice Rack: Turmeric, Cinnamon, Mint

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