Khoresht Gheymeh (خورش قیمه) — Persian Split Pea Stew with Ground Beef

• 200 gYellow split peas, dried (rinsed and soaked in cold water)
• 1000 mlCold water (for soaking split peas)
• 0.25 tspSaffron threads (ground, then bloomed)
• 45 mlHot water (for blooming saffron)
• 250 gOnion (finely diced)
• 45 mlVegetable oil (divided)
• 500 gGround beef (85–90% lean)
• 2 tspTurmeric powder
• 60 gTomato paste
• 2 tspSea salt (plus more to taste)
• 1 tspBlack pepper (freshly ground)
• 0.5 tspGround cinnamon
• 4Dried limes (limoo amani) (pierced 6–8 times each)
• 1200 mlWater (hot, for simmering (add more if needed))

Instructions

1. 1

   Rinse the yellow split peas until the water runs mostly clear, then soak in 1,000 ml cold water for 45 minutes at room temperature. Meanwhile, grind saffron threads and bloom in 45 ml hot water for 10 minutes, covered, to deepen color and aroma.

2. 2

   Drain the soaked split peas. Bring a small pot of water to a boil, add the peas, and parboil for 10 minutes over medium-high heat. Drain and rinse once more. This reduces foaming and helps the peas cook evenly without turning mushy in the stew.

3. 3

   In a heavy pot or Dutch oven, heat 30 ml vegetable oil over medium heat. Add diced onion and cook 10–12 minutes, stirring often, until deeply golden. Add turmeric and stir for 30 seconds to toast gently without burning, then add ground beef.

4. 4

   Cook the beef 8–10 minutes over medium heat, breaking it into small crumbles, until no longer pink and lightly browned. Add tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw.

5. 5

   Add parboiled split peas, sea salt, black pepper, cinnamon, and 1,200 ml hot water. Stir well, then add the pierced dried limes. Bring to a gentle boil over medium-high heat, then reduce to low and simmer partially covered for 60 minutes, stirring every 15 minutes.

6. 6

   After 60 minutes, check texture: peas should be tender but intact, and the stew should look glossy and slightly thick. Stir in the bloomed saffron. Simmer uncovered for 10–15 minutes to concentrate. If needed, add 60–120 ml hot water to prevent sticking.

7. 7

   Finish by heating the remaining 15 ml vegetable oil in a small pan until warm (not smoking), then drizzle into the stew for a traditional sheen. Taste and adjust salt and pepper. Rest the stew off heat for 10 minutes so flavors round out before serving.