Classic Persian Gheimeh Stew with Crispy Potatoes

Melt the butter in a large pot over medium heat. Add the finely chopped onions and sauté until soft and lightly golden. Stir in the bloomed saffron to release its aroma.

Add the minced meat and cook for about 5 minutes, breaking it up with a spoon until evenly browned.

Stir in the soaked split peas and sauté briefly until their raw aroma disappears.

Add the tomato paste and cook for 1–2 minutes, stirring constantly, to deepen its color and flavor.

Season with salt, then pour in the water. Bring to a gentle boil.

Add the sour plum sauce or dried lime powder, along with pepper and a pinch of cinnamon. Reduce the heat, cover, and let the stew simmer until the meat and split peas are tender.

Meanwhile, heat a small pan and sauté the chopped tomatoes until softened and lightly caramelized. Set aside.

In another pan, fry the diced potatoes until golden and crisp. Reserve some for garnish.

A few minutes before the stew is done, gently fold a portion of the fried potatoes into the pot.

Serve the gheimeh over steamed rice, garnished with the remaining fried potatoes and the sautéed tomatoes.