Khoresh Gheymeh Sibzamini, or gheymeh polo, which is a combination of yellow split peas, meat, and potatoes with limoo Amani. It is one of the oldest traditional Iranian stews, next to Khoresh Ghormeh Sabzi.
The history of this stew also goes back to the Qajar era in Iran. Gheymeh stew. In the meaning of the word, it is also referred to as finely chopped meat.
Khoresh Gheymeh Sibzamini is a classic Persian split pea stew made with yellow split peas, tender meat, tomato paste, dried limes, and crispy fried potato wedges. It is one of the most popular traditional Iranian stews, alongside Khoresh Ghormeh Sabzi.
The name gheymeh refers to finely chopped or cubed meat. Khoresh Gheymeh has been part of Iranian home cooking for generations, and different regions and families prepare it in their own way.
Gheymeh Sibzamini is the version of Khoresh Gheymeh served with fried potatoes. It should not be confused with Gheymeh Polo, a separate Persian rice dish.
In different parts of Iran, gheymeh is prepared in several styles, including Gheymeh Nesar, Yazdi Gheymeh, and Gheymeh Bademjan.
This Persian stew is usually made with yellow split peas, lamb or beef, tomato paste, dried limes, spices, and saffron. It is traditionally served with Persian steamed rice, tahdig, and side dishes such as salad or yogurt.
Limoo Amani, also known as dried lime, gives Khoresh Gheymeh its distinctive tangy flavor.
For: 4 people
Preparation: 20 minutes
Cook for: 180 minutes
Ingredients:
| Ingredient | Amount |
|---|---|
| Yellow split peas | 2/3 cup |
| Limoo Amani (pierce each dried lime with a sharp knife and soak in hot water for 5 minutes before adding it to the stew) | 2–3 pcs |
| Beef stew meat or lamb, cut into 1-inch cubes | 1 pound |
| Cinnamon powder | 1/3 tsp |
| Turmeric powder | ½ tsp |
| Salt | To taste |
| Black pepper | To taste |
| Large onions, finely diced | 2 |
| Ground saffron (optional) | 1/8 tsp |
| Tomato paste | ¼ cup |
| Oil for frying the onions | 3–4 tbsp |
| Oil for frying the potato wedges | ¼ cup |
| Water | 2–3 cups |
| Medium white potatoes, peeled and cut into thin wedges | 3 pcs |
How to make Khoresh Gheymeh Sibzamini?
Instruction :
1. Rinse the yellow split peas and soak them in water for 1 to 2 hours. Drain well before cooking.
2. Peel and finely dice the onions. Heat the oil in a heavy-bottomed pot over medium heat and cook the onions until golden brown.
3. Add the turmeric, cinnamon, black pepper, and meat. Sauté for about 5 minutes, stirring occasionally, until the meat is lightly browned.
4. Add the tomato paste and cook for 1 to 2 minutes, stirring often, until the paste darkens slightly and the oil turns red.
Add the yellow split peas and Limoo Amani to the pot.
5. To brew the saffron, place the ground saffron in a small cup and add 2–3 small ice cubes. Let the ice melt completely, then add the brewed saffron to the stew.
6. Pour in 2–3 cups of water and bring the stew to a boil over medium heat. Once it starts boiling, reduce the heat to low. Partially cover the pot and let it simmer gently for 2½ to 3 hours, or until the meat is tender and the stew has thickened.
7. Taste the stew and adjust the salt, pepper, or sourness to your preference. If needed, add a little more hot water during cooking.
8. Heat the oil in a separate frying pan over medium heat. Add the potato wedges and fry until golden and crisp. Season lightly with salt. Be careful not to burn them.
9. Pour the Khoresh Gheymeh into a serving bowl and top it with the fried potatoes. Serve hot with Persian rice and tahdig.
My Personal Tip
After making Khoresh Gheymeh many times, I have found that patience makes the biggest difference. I keep the heat low and let the stew simmer gently, which makes the meat tender without turning the yellow split peas mushy. I always add the fried potatoes just before serving so they stay crisp and create a better contrast with the rich stew.
Notes :
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Cook the onions slowly until golden brown. They add depth of flavor and help give the stew a richer, glossier finish.
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Soak the yellow split peas for 1 to 2 hours, then drain them well. Avoid soaking them overnight, as they can become too soft during the long cooking time.
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Briefly sauté the split peas with the meat and tomato paste before adding water. This helps them keep their shape and adds a deeper flavor.
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Use a good-quality tomato paste and cook it for a minute or two before adding water. This improves both the color and the taste of the stew.
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Keep the heat low once the stew starts simmering. A gentle simmer makes the meat tender while helping the split peas stay intact.
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If you prefer firmer split peas, parboil them separately for 10 to 15 minutes and add them during the last 40 to 45 minutes of cooking.
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Dried limes can turn bitter if they cook for too long. Pierce them with a knife, soak them briefly in hot water, and remove them from the stew once they have added enough tangy flavor.
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Add cinnamon lightly. It should bring warmth to the stew without overpowering the flavor of the dried limes, meat, and tomato paste.
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Cut the potatoes into evenly sized thin wedges or matchsticks so they fry evenly. Add them just before serving to keep them crisp.
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Serve Khoresh Gheymeh with Persian steamed rice, Tahdig, Shirazi salad, Mast-o-Khiar, or a glass of Persian doogh for a complete meal.
FAQ
What is Khoresh Gheymeh made of?
Khoresh Gheymeh is a traditional Persian stew made with yellow split peas, lamb or beef, onions, tomato paste, dried limes, and warm spices such as turmeric and cinnamon. It is usually topped with crispy fried potato wedges and served with Persian rice.
Why did my yellow split peas become mushy?
Yellow split peas can become mushy if they are soaked for too long, cooked over high heat, or added too early. Soak them briefly, keep the stew at a gentle simmer, and avoid stirring too often. You can also parboil them separately and add them later if you prefer a firmer texture.
How can I keep Khoresh Gheymeh from tasting bitter?
Bitterness usually comes from the dried limes. Pierce each dried lime and soak it in hot water for a few minutes before adding it to the stew. If the flavor becomes too strong, remove the dried limes after they have released enough tanginess.
Can I make this stew with chicken instead of lamb or beef?
Yes. Chicken thighs are the best choice because they stay tender during simmering. Add the chicken in medium-sized pieces and reduce the cooking time, as chicken cooks faster than lamb or beef.
What should I serve with Khoresh Gheymeh?
This stew is traditionally served with Persian steamed rice and tahdig. It also pairs well with Shirazi salad, Mast-o-Khiar, Mast-o-Musir, Sabzi Khordan, Zeytoon Parvardeh, and a glass of Persian doogh.
I love this recipe and i want to cooked all of the persian food in this year
Hi dear Marcello ,I am very happy that you liked the recipe . I hope you have the best time