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

• 180 gYellow split peas, dry (rinsed until water runs mostly clear)
• 720 mlWater (for par-cooking split peas)
• 700 gLamb stew meat (boneless shoulder or leg, cut into 3 cm cubes)
• 300 gYellow onion (finely diced)
• 60 mlVegetable oil (divided)
• 2 tspGround turmeric
• 0.5 tspGround cinnamon
• 90 gTomato paste (about 5 tbsp)
• 4Dried limes (pierced 6–8 times each with a skewer)
• 2.25 tspSea salt (plus more to taste)
• 0.25 tspGround saffron (bloomed in 2 tbsp hot water for 10 minutes)
• 450 gRusset potatoes (peeled and cut into thin matchsticks (about 6–7 mm))

Instructions

1. 1

   Rinse the yellow split peas, then add them to a small pot with 720 ml water. Bring to a boil over high heat, skim any foam for 2 minutes, then reduce to a gentle simmer for 20 minutes. The peas should be partially tender but not breaking apart. Drain and set aside to prevent mushy stew.

2. 2

   In a heavy pot or Dutch oven, heat 45 ml vegetable oil over medium heat. Add the diced onion and cook 10–12 minutes, stirring often, until golden and lightly caramelized. Add lamb, turmeric, and cinnamon; raise heat to medium-high and sauté 6–8 minutes until the meat loses its raw color and picks up light browning.

3. 3

   Push the meat and onions to one side. Add tomato paste to the cleared area with 15 ml oil and fry 3–4 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Stir everything together, then add 1200 ml hot water and 2.25 tsp sea salt. Bring to a boil for 5 minutes.

4. 4

   Reduce heat to low, cover, and simmer gently for 60 minutes, stirring every 15 minutes to prevent sticking. The surface should barely bubble. If the liquid drops below the meat, add 120–240 ml hot water as needed. This slow simmer tenderizes the lamb and builds the stew’s base flavor.

5. 5

   Add the drained split peas and the pierced dried limes. Cover and simmer 35–45 minutes, stirring carefully so peas stay intact. Taste the broth after 20 minutes; if it becomes too bitter, remove 1 lime. The stew is ready when meat is fork-tender and the sauce looks glossy and slightly thick.

6. 6

   Stir in the bloomed saffron and simmer uncovered for 10 minutes to concentrate the sauce. Adjust salt to taste. If the stew seems thin, simmer 5–10 minutes longer uncovered; if too thick, add 60–120 ml hot water. Let the stew rest off-heat, covered, for 10 minutes before serving.

7. 7

   For the traditional potato topping: soak potato sticks in 1000 ml cold water for 20 minutes, then drain and pat very dry. Heat 500 ml oil to 175°C in a deep pot. Fry in batches 4–6 minutes until golden. Drain on a rack or paper towels and season immediately with 0.5 tsp sea salt.