Khoresh-e Gheimeh (خورش قیمه) – Classic Persian Split Pea Stew with Crispy Potatoes

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 24 gFine sea salt (for soaking and boiling rice water)
• 2500 mlWater (for parboiling rice (plus more as needed))
• 40 gUnsalted butter (melted; for finishing rice)
• 0.25 tspSaffron threads (ground and bloomed in hot water)
• 45 mlHot water (for blooming saffron)
• 120 gPlain yogurt (for tahdig base (optional but traditional))
• 30 mlVegetable oil (for tahdig base (or use butter))
• 500 gGround lamb (or ground beef (80–85% lean))
• 300 gYellow onions (finely diced)
• 2 tspTurmeric (Persian-style stew base spice)
• 0.5 tspGround cinnamon (optional but traditional warmth)
• 1 tspGround black pepper
• 450 gRoma tomatoes (grated or finely chopped (about 4 medium))
• 60 gTomato paste (about 4 tbsp; sauté until brick-red)
• 200 gYellow split peas (rinsed; soaked 30 minutes, then drained)
• 3Dried limes (Limoo Omani) (pierced with a skewer; remove seeds if possible)
• 600 gRusset potatoes (peeled and cut into 6 mm matchsticks)

Instructions

1. 1

   Soak the yellow split peas in cool water for 30 minutes, then drain and rinse again. Meanwhile, rinse the basmati rice until the water is mostly clear, then soak it in 1.5 liters water mixed with 18 g of the salt for 30 minutes. This prep improves texture and reduces breakage during cooking.

2. 2

   Bloom saffron twice: grind 0.25 tsp saffron and mix with 45 ml hot water for the rice; grind another 0.25 tsp and mix with 30 ml hot water for the stew. Cover both and steep 10 minutes. Keep warm near the stove so the color and aroma fully develop before use.

3. 3

   Start the stew base: heat 30 g butter with 30 ml oil in a heavy pot over medium heat. Add diced onions and cook 12–15 minutes, stirring often, until deeply golden. Add turmeric, black pepper, and cinnamon; cook 45 seconds to toast the spices without scorching.

4. 4

   Add ground lamb (or beef) and raise heat to medium-high. Break it up with a wooden spoon and cook 8–10 minutes until no pink remains and the meat begins to brown. Stir in tomato paste and cook 3–4 minutes, scraping the bottom, until the paste darkens to a brick-red color.

5. 5

   Add grated Roma tomatoes and cook 8 minutes over medium heat until the mixture thickens and the oil lightly separates. Stir in the soaked split peas, then add 1200 ml hot water. Bring to a gentle boil, skim any foam for 2 minutes, then reduce to low for a steady simmer.

6. 6

   Pierce each dried lime 6–8 times with a skewer (and remove loose seeds if accessible) to prevent bitterness. Add the limes to the pot. Cover partially and simmer 75–90 minutes on low, stirring every 15 minutes, until peas are tender and the stew is glossy and spoon-coating.

7. 7

   Season and finish the stew: add 6 g salt at minute 60 of simmering, then adjust with the remaining 4 g near the end. Stir in the bloomed saffron for the stew during the last 10 minutes. If the stew thickens too much, add 60–120 ml hot water and simmer 5 minutes.

8. 8

   Prepare crispy potatoes: soak the cut russet matchsticks in 1000 ml cold water for 20 minutes to remove surface starch. Drain well, then dry thoroughly with a clean towel for 3 minutes. Heat 750 ml oil to 175°C in a deep pot; fry in batches 6–8 minutes until golden.

9. 9

   Transfer fries to a rack or paper-lined tray and immediately season with 4 g salt while hot. Keep them crisp in a 110°C oven if needed, up to 30 minutes. Avoid covering, which traps steam and softens them.

10. 10

    Cook saffron rice with tahdig: bring 2500 ml water to a boil and add the remaining 6 g salt. Drain soaked rice and parboil 6–7 minutes until the grains are pliable with a firm center. Drain, rinse quickly with warm water, then return pot with 30 ml oil mixed with yogurt for tahdig.

11. 11

    Pile rice into the pot in a mound, poke 5–6 steam holes, and drizzle melted butter plus 2 tbsp bloomed saffron water over the top. Cover lid with a towel and steam on medium 10 minutes, then low 35–40 minutes. For a deeper crust, keep low heat for an extra 10 minutes.

12. 12

    Serve: remove dried limes from the stew if you prefer a cleaner taste, or leave them for diners to squeeze. Spoon khoresh over rice and top generously with crispy potatoes. Finish with a final drizzle of saffron water on the rice for aroma. Serve immediately while fries are crunchy.