Classic Persian Khoresh Gheymeh with Fried Potatoes
"Indulge in the soul-warming depths of Iran’s favorite comfort food, featuring a savory saffron-infused broth, tangy dried limes, and a crowning glory of crisp, golden potatoes."
Instructions
Rinse the split peas thoroughly and set aside to drain. Wash the cubed meat and pat dry with paper towels.
Heat oil in a heavy-bottomed pot over medium heat. Add the sliced onion and sauté until soft and golden. Stir in the turmeric and cook briefly until fragrant.
Add the meat to the pot and brown lightly on all sides. Stir in the split peas and sauté for 2–3 minutes, seasoning lightly with salt.
Pour in about 2 cups of boiling water, cover, and simmer over low heat. Once the stew begins to gently boil, add the bloomed saffron water.
Soak the dried limes briefly in hot water, pierce them with a fork, and add to the stew. Continue to cook gently for about 2 hours, until the meat is tender and the flavors are fully developed.
Meanwhile, fry the potato sticks in hot oil until golden and crisp. Transfer to paper towels to drain.
In a small pan, heat a little oil and fry the tomato paste until its color deepens and it becomes aromatic. Stir it into the stew.
About 15 minutes before serving, sprinkle in the cinnamon and adjust salt to taste. Serve the khoresh hot, topped generously with the fried potatoes.