Khoresh Gheymeh (خورش قیمه) — Persian Split Pea and Lamb Stew with Dried Lime

• 1.5 lblamb stew meat, cubed (about 3 cm) (shoulder or leg; trimmed of excess surface fat)
• 7.1 ozyellow split peas (rinsed until water runs mostly clear)
• 8.8 ozyellow onion, finely diced
• 3 tbspvegetable oil (divided)
• 2⅛ oztomato paste (about 4 tbsp)
• 2 tspground turmeric
• 1 tspground cinnamon
• 4dried limes (limoo amani), pierced (poke 3–4 holes in each with a skewer to prevent bitterness)
• ½ tspground saffron (bloomed in hot water)
• 2 tbsphot water (for blooming saffron)
• 2½ tspsea salt (start with 2 tsp and adjust at the end)
• 5.1 cupwater or unsalted lamb stock (add more as needed to keep a gentle simmer)

Instructions

1. 1

   Rinse the yellow split peas under cool water until the runoff is mostly clear, then drain well. Pierce each dried lime with a skewer 3–4 times so it releases aroma slowly without turning the stew bitter.

2. 2

   In a heavy pot over medium heat, warm 30 ml of the vegetable oil and add the diced onion. Cook for 10–12 minutes, stirring often, until the onion is deeply golden and sweet-smelling.

3. 3

   Add the lamb cubes and raise heat to medium-high, stirring to coat with the onions. Brown for 6–8 minutes until the meat loses its raw color and develops light golden edges, which builds the stew’s base flavor.

4. 4

   Stir in the turmeric and cinnamon and cook for 45–60 seconds until fragrant. Add the tomato paste and cook for 2–3 minutes, stirring constantly, until it darkens slightly and smells caramelized rather than raw.

5. 5

   Add 1200 ml water (or unsalted stock) and 2 tsp of the sea salt, scraping the bottom of the pot to release any browned bits. Bring to a gentle boil, then reduce to a steady simmer, cover, and cook for 45 minutes to start tenderizing the lamb.

6. 6

   Meanwhile, in a small pan over medium heat, warm the remaining 15 ml vegetable oil and add the drained split peas. Fry for 3–4 minutes, stirring, until the peas smell nutty; this helps them keep their shape in the stew.

7. 7

   Add the split peas and the pierced dried limes to the pot and stir gently. Cover and simmer for 35–45 minutes, stirring every 10 minutes, until the peas are tender and the lamb is fork-soft.

8. 8

   Bloom the saffron by stirring 0.5 tsp ground saffron into 30 ml hot water and letting it stand for 5 minutes. Stir the saffron water into the stew and simmer uncovered for 10–15 minutes to thicken slightly and round out the aroma.

9. 9

   Taste and adjust with the remaining 0.5 tsp sea salt if needed, then rest the stew off heat for 10 minutes so the flavors settle. Serve hot, making sure each portion gets some split peas, tender lamb, and a share of the tangy limoo aroma.