Gheimeh

Unlike most Persian stews, which use larger chunks of meat, this khoresht is traditionally made with small lamb cubes (though it can also be made with beef). The method for cutting meat into small pieces is known as gheimeh.

This flavorful stew is made with lamb (or beef), split chickpeas, tomato sauce, and spices like turmeric and cinnamon. The end result is a hearty, flavorful stew.

This dish is prepared differently in different parts of Iran. Gheimeh sibzamini, which is served with crunchy potato chips on top, and gheimeh bademjan, which uses fried aubergines instead of chips, are the two most popular.

Ingredients

• ½ tablespoons oil
• 1 medium onion, chopped
• ¾ pound beef stew meat, cut into small pieces
• 1 cup dried split peas
  
• 2 dried Persian limes
  
• 1 ½ tablespoons tomato paste, or to taste
  
• 1 teaspoon salt
  
• 1 pinch curry powder, or to taste
  
• 1 pinch ground turmeric, or to taste
  
• 1 pinch ground black pepper to taste
  
• water as needed
  
• oil for frying
  
• ½ pound potatoes, peeled

Instructions

• In a medium saucepan, heat 1 1/2 tablespoons oil; add onion and stir to combine. Cook and stir for 5 minutes, or until the onion has softened and turned translucent. Combine the stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper in a large mixing bowl. Just enough water to completely cover the mixture's surface. Cover and cook for 2 to 3 hours, or until split peas are tender and meat is cooked through and no longer pink in the center.
• Heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F just before the stew is ready (150 degrees C). Potatoes should be cut into 2-inch long, thin slices and carefully lowered into the hot oil in batches. 4 to 5 minutes per batch, until soft. To drain, place on a plate lined with paper towels.
• Just before the stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F. (150 degrees C). Cut the potatoes into 2-inch long, thin slices and drop them into the hot oil in batches. Per batch, cook for 4 to 5 minutes, or until soft. Place on a plate lined with paper towels to drain.
• Pour stew into bowls and place potatoes on the surface.