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

• 200 gYellow split peas (rinsed until water runs mostly clear, then soaked 30 minutes and drained)
• 60 mlVegetable oil (divided)
• 250 gYellow onion (finely diced)
• 700 gLamb stew meat (boneless, cut into 3 cm cubes (or use beef chuck))
• 2 tspGround turmeric
• 0.5 tspGround cinnamon (plus more to taste at the end)
• 90 gTomato paste (about 5 tbsp)
• 4Dried limes (pierced 6–8 times each with a skewer; rinsed)
• 0.25 tspGround saffron (bloomed in hot water (see instructions))
• 60 mlHot water (for blooming saffron)
• 2.25 tspSea salt (divided, adjust to taste)
• 1200 mlWater (plus more as needed to maintain a gentle simmer)
• 500 gRusset potatoes (peeled and cut into thin matchsticks (about 6–7 mm), rinsed and thoroughly dried)

Instructions

1. 1

   Soak the yellow split peas in cool water for 30 minutes, then drain well. Meanwhile, bloom the saffron by grinding it finely (if needed) and stirring it into 60 ml hot water; cover and steep 10 minutes. Pierce each dried lime 6–8 times so it releases flavor without bursting during simmering.

2. 2

   In a heavy pot over medium heat, warm 45 ml vegetable oil. Add the diced onion and cook 10–12 minutes, stirring often, until deeply golden. Add lamb cubes and cook 8–10 minutes, turning to brown most sides. Stir in turmeric and cinnamon and cook 60 seconds to toast the spices without scorching.

3. 3

   Push the meat and onions to one side. Add tomato paste to the empty spot and fry 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Stir everything together, then add 1200 ml water and 1.5 tsp sea salt. Bring to a boil, skim foam, then reduce to a gentle simmer.

4. 4

   Simmer partially covered for 45 minutes, keeping the stew at a quiet bubble. Add the drained split peas and the pierced dried limes. Continue simmering 45–60 minutes more, stirring occasionally, until the meat is tender and the split peas are soft but mostly intact. Add splashes of water if the stew thickens too quickly.

5. 5

   Stir in the bloomed saffron (including its liquid) and simmer 10 minutes to perfume the stew. Taste and adjust with the remaining 0.75 tsp sea salt as needed. If the dried limes make the stew too bitter, remove them early; for more tang, gently press one lime against the pot side to release extra juice.

6. 6

   Optional traditional topping: In a skillet, heat the remaining 15 ml vegetable oil over medium-high heat. Fry the dried potato matchsticks in batches for 6–8 minutes total, turning, until crisp and golden; drain on paper towels and season lightly with salt. Serve the stew over rice and crown each portion with fries.