Beef braised with yellow split peas and dried lime in a tomato sauce, topped with crispy fried potato straws, a classic Persian khoresh.
Khoresh gheimeh is a staple of the Persian khoresh (stew) family, beef simmered slowly with yellow split peas and whole dried limes (limoo amani), whose intensely sour, slightly musty flavor is unmistakably central to Persian cooking. The split peas soften into the tomato-based sauce as it braises, thickening it naturally, while the dried lime — pierced to let its flavor escape — infuses the whole dish with a tartness unlike any fresh citrus. Traditionally topped with crispy golden potato straws (or whole fried potato sticks) added just before serving, khoresh gheimeh is ladled over saffron rice, the crunchy potato providing textural contrast against the soft stew beneath.
Serves 4
Heat oil in a heavy pot and brown the beef cubes, then remove and set aside.
Cook onion in the same pot until soft, add turmeric and cinnamon, then stir in tomato paste, cooking 2 minutes.
Return the beef to the pot with split peas, dried limes, water and salt; bring to a simmer, cover, and cook on low 70-80 minutes until the beef is tender and the split peas have softened into the sauce.
Pierce the dried limes with a fork or knife before adding them — this releases their tart flavor into the stew as it cooks.
Near the end of cooking, fry the potato matchsticks in hot oil until deeply golden and crisp; drain.
Adjust salt to taste and simmer uncovered a few extra minutes if the sauce needs to thicken.
Serve the stew over rice, topped generously with the crispy fried potato straws.
Pierce the dried limes before adding them to the pot so their tart flavor infuses the stew rather than staying locked inside the shell.
Fry the potato straws separately and add them only right before serving, so they stay crisp rather than turning soggy in the sauce.
Simmer the split peas long enough that they mostly break down, thickening the sauce naturally without any added flour.
Some versions use eggplant instead of potato as the crispy topping.
Lamb can replace beef for a richer, more traditional flavor.
A version without dried lime uses fresh lime juice and zest instead, though the flavor will be noticeably different and less complex.
Refrigerate the stew (without the fried potatoes) up to 4 days; fry fresh potato straws each time you reheat, since they don't hold their crispness once stored.
Khoresh gheimeh is one of the most classic dishes in the Persian khoresh repertoire, its combination of split peas, dried lime and crispy potato garnish reflecting techniques passed down through generations of Iranian home cooking.
They're worth seeking out at a Persian or Middle Eastern grocery for the authentic tart, slightly musty flavor; in a pinch, a mix of lime zest and juice added near the end can approximate some of the tartness.
Some cooks leave them in for continued flavor infusion, while others remove them; either way, they're generally not eaten directly.
Simmer it a bit longer, uncovered, to let more liquid reduce, or mash a few of the split peas against the side of the pot to help thicken it.
Per serving (400g / 14.1 oz) · 4 servings total
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