Classic Persian Khoresh Gheymeh with Crispy Fried Potatoes

"Khoresh Gheymeh is one of Iran’s most venerable stews, with roots stretching back to the medieval Persian kitchens where slow-simmered meat dishes were refined for royal courts and ceremonial tables. Traditionally prepared with diced meat, split peas, dried limes (limoo amani), and warm spices, it became a staple across Iran, particularly associated with religious gatherings and communal meals. Over centuries, each region subtly adjusted its balance of sourness, spice, and richness, yet the identity of Gheymeh as a comforting, soulful stew has remained unchanged. This classic version represents the gold standard of Khoresh Gheymeh, distinguished by its disciplined simplicity and careful layering of flavors. Unlike other Persian stews such as Ghormeh Sabzi, which rely heavily on fresh herbs, Gheymeh’s character is built on split peas, tomato paste, and dried lime acidity. The addition of bloomed saffron and cinnamon elevates it beyond everyday fare, while frying the tomato paste separately—a hallmark of premium technique—ensures depth of color and eliminates raw acidity. The crowning fried potato sticks, crisp and golden, are uniquely Persian and set this dish apart from Middle Eastern lentil or pea stews. On the palate, Khoresh Gheymeh is deeply comforting: tender meat that yields effortlessly, split peas softened yet intact, and a sauce that balances gentle sourness with aromatic warmth. The aroma of saffron and dried lime is unmistakably Persian. For a professional finish, serve it over fluffy steamed basmati rice (chelow), allowing the crisp potatoes to be added just before serving so they retain their crunch and contrast."