Khoresht Gheymeh is a popular Iranian lamb stew. The longer you allow the lamb to cook, the better since it just gets softer and softer with time, however, the split peas shouldn’t be added until the last 30 minutes or else they will be soggy. Traditionally, this stew is always served with fried potatoes on top, which goes perfectly with the meal. Some people add rosewater while others seem to use saffron, I went the saffron route since I feel like rosewater can be a bit overpowering at times, and take away the spice flavors, which to me is what makes the meal after all.
1 pound lamb cubes
1 tablespoon butter
1/2 white onion, finely diced
2 garlic cloves, finely diced
1/2 teaspoon ground turmeric
1 teaspoon pepper1 teaspoon salt
2 tablespoons tomato paste
3 cups water (more if needed)
3/4 cup yellow split peas, cleaned and washed
Pinch of saffron
1 large potato, quartered and fried
1. In a 4-quart saucepan on medium heat, add butter, onions and garlic, cook for a few minutes, then add the lamb, turmeric, loomi, salt, tomato paste and pepper, cook until meat is browned on all sides. Add water, bring to a full boil, cover, reduce to low and allow to simmer for 1 hour.
2. Add the split peas and saffron, allow to cook for a remaing 30 minutes. When finished add the stew into a serving bowl then decorate the top with fried potataoes.
Yields: 4 servings