Recipes

Split Pea Stew: Khoreshteh Gheimeh

2 onions, peeled and thinly sliced
1 lb. Stew meat (lamb, veal or beef) cut into 1/2 inch pieces
5 tbsp Oil
4 whole dried Persian limes (get at middle eastern market)
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric
1 tbsp. Tomato paste
2 cups of fried potato sticks or french fries (come in a can)
1/3 cup yellow split peas

In a large non-stick pot, brown the onions and meat in 3 tablespoons oil. Add dried Persian limes, salt, pepper, turmeric. Saute for 2 minutes longer. Pour in 1 1/2 cups water and the tomato paste then bring to a boil, cover and cook for another 45 minutes.
Cook yellow split peas in 2 1/2 cups of water and 1/4 teaspoon salt for 30 minutes. Drain and add to pot.
Check to see that the meat and peas are tender. Taste the stew and correct seasoning.
Just before serving, arrange the french fries on top.

Yield: 6 servings
Prep Time: 0 hr 30 mins
Cook Time: 1 hr 30 mins
Ready In: 1 hr 30 mins
   
Category: Soup & Stews
Main Ingredient: Beans & Legumes
Cooking Method: Slow Cook
Nationality: Iran, Islamic Republic of
Recipe Tags: Peas rice food persian
   

Chef's Note & Story

Serve with white rice.