Gheymeh Stew (خورش قیمه)

• 600 gLamb shoulder (cut into 2 cm cubes, trimmed of excess fat)
• 200 gYellow split peas (rinsed until water runs mostly clear)
• 250 gYellow onion (finely diced)
• 70 gTomato paste (about 4 tbsp)
• 3 eachDried limes (limoo amani) (pierced 6–8 times with a skewer)
• 2 tspGround turmeric
• 1 tspGround cinnamon (optional but traditional)
• 1 tspGround black pepper
• 2.5 tspFine sea salt (add in stages, to taste; also Potato topping: 0.5 tsp)
• 60 mlNeutral oil (divided; also Potato topping: 500 ml)
• 1200 mlWater (plus more as needed)
• 0.2 gSaffron threads (about 1/4 tsp, finely crushed)
• 60 mlHot water (for blooming saffron)
• 500 gRusset potatoes (peeled, cut into 6 mm matchsticks)
• 1000 mlCold water (for soaking potato sticks)

Instructions

1. 1

   Soak the split peas in plenty of cool water for 45 minutes, then drain and rinse. At the same time, cut potatoes into 6 mm matchsticks and soak them in 1,000 ml cold water for 30 minutes to remove surface starch. Bloom saffron by mixing crushed threads with 60 ml hot water; cover and rest 20 minutes.

2. 2

   In a heavy pot over medium heat, warm 30 ml neutral oil. Add diced onion and cook 10–12 minutes, stirring, until golden and sweet. Add turmeric, black pepper, and cinnamon; cook 45 seconds to toast. Add lamb cubes and sauté 6–8 minutes until the exterior loses raw color and lightly browns.

3. 3

   Stir in tomato paste and fry it with the meat and onions for 3–4 minutes, until it darkens slightly and smells less raw. Add 1,200 ml water, bring to a strong boil for 5 minutes, skimming any foam. Reduce to a gentle simmer, cover, and cook 60 minutes, stirring every 15 minutes.

4. 4

   Add drained split peas and the pierced dried limes to the pot. Return to a gentle simmer, partially cover, and cook 45–60 minutes until peas are tender but not falling apart and lamb is nearly fork-tender. If the stew thickens too much, add 100–200 ml hot water to keep a spoonable consistency.

5. 5

   Season in stages: add 2 tsp of the salt now (reserve the remaining 1/2 tsp to adjust later). Simmer uncovered 15–20 minutes to concentrate flavor and lightly thicken. Add the bloomed saffron (including liquid) and simmer 10 minutes more. Taste and adjust salt; if too sour, remove dried limes.

6. 6

   Prepare the potato topping: drain potato sticks, rinse once, then dry thoroughly with clean towels for 5 minutes. Heat 500 ml oil in a deep pan to 175°C. Fry potatoes in 2 batches for 6–8 minutes each until deep golden and crisp. Drain on a rack and season immediately with 1/2 tsp salt.

7. 7

   Rest the stew off the heat, covered, for 10 minutes so the oil rises slightly and flavors settle. Skim excess surface oil if desired. Serve khoresh-e gheymeh over steamed Persian rice (chelow), spooning plenty of sauce, and top each portion with a small handful of crisp potato sticks.