Khoresh-e Gheimeh (قیمه) — Persian Split Pea and Lamb Stew

• 450 gYellow onions (thinly sliced into half-moons)
• 90 mlNeutral cooking oil (such as sunflower or canola, divided)
• 8 gFine salt (divided, plus more to taste)
• 700 gLamb shoulder (boneless, cut into 3 cm cubes)
• 3 tspGround turmeric (divided)
• 1 tspGround black pepper
• 60 gTomato paste (about 4 tbsp)
• 180 gDried split peas (rinsed until water runs mostly clear)
• 3Dried Persian lime (pierced 4–5 times each with a skewer)
• 30 mlFresh lemon juice (about 2 tbsp, to adjust sourness at the end)
• 0.5 tspGround cinnamon (optional, for warmth)
• 1200 mlWater (hot, plus more as needed)
• 450 gRusset potatoes (peeled and cut into 7–8 mm matchsticks)

Instructions

1. 1

   Make the fried onion base: heat 90 ml oil in a heavy pot over medium heat. Add sliced onions and 4 g salt. Cook 18–25 minutes, stirring often, until deeply golden with some caramelized edges. Lower heat if browning too fast; slow color builds sweetness and body, the foundation of a glossy khoresh.

2. 2

   Build flavor layers: push onions aside and raise heat to medium-high. Add lamb and sear 6–8 minutes, turning to brown lightly. Add 2 tsp turmeric and black pepper; cook 60–90 seconds until fragrant. This short spice-fry step blooms aroma in oil, preventing a raw turmeric taste later in the stew.

3. 3

   Roast the tomato paste: clear a small spot in the pot, add tomato paste, and fry 3–4 minutes, stirring constantly, until darker and brick-red. Pour in 1200 ml hot water, scraping the bottom. Bring to a boil, then reduce to a gentle simmer, cover, and cook 60 minutes, skimming foam in the first 10 minutes.

4. 4

   Add split peas at the right time: stir in rinsed split peas and the remaining 1 tsp turmeric. Simmer partially covered for 45–55 minutes, stirring every 10 minutes so peas do not stick. Maintain a slow bubble; add 60–120 ml hot water only if needed to keep meat just submerged for even braising.

5. 5

   Balance sourness without bitterness: add pierced dried limes, cinnamon (if using), and the remaining 4 g salt. Simmer 25–35 minutes until lamb is tender and peas are soft but not mushy. If the limes taste bitter, remove them early; their role is gentle tartness, not harshness.

6. 6

   Fry the potato topping: while the stew finishes, soak potato matchsticks in cold water 10 minutes, then drain and pat very dry. Heat 350 ml oil to 175°C. Fry in 2–3 batches for 5–7 minutes each until golden. Drain on a rack and season lightly with salt while hot.

7. 7

   Finish for the classic khoresh sheen: uncover and simmer 10–15 minutes to thicken slightly. Spoon off excess surface oil only if heavy; a thin layer is desirable. Adjust with lemon juice 1 tbsp at a time. The stew is ready when it coats a spoon and small oil droplets appear around the edges.

8. 8

   Serve correctly: rest the stew off heat 10 minutes so flavors settle. Ladle over steamed rice on a warm platter and top with fried potatoes. For best texture, keep potatoes separate until serving. Taste again at the table; Persian stews often need a final tiny adjustment of salt or acidity.