Classic Persian Khoresh Gheymeh with Crispy Matchstick Potatoes

"Khoresh Gheymeh is one of the oldest and most emblematic stews of Persian cuisine, with roots stretching back to medieval Iran, where slow-simmered meat and legumes formed the backbone of noble and ceremonial cooking. Traditionally prepared with lamb, split peas, dried limes, and warming spices, this stew became especially associated with religious gatherings and festive occasions, valued for its balance of nourishment, restraint, and deep aroma. Over centuries, regional kitchens refined the method, but the essential structure—meat, legumes, sour citrus, and spice—remained unchanged. What distinguishes this premium, classic version is strict adherence to traditional technique paired with heightened precision. Unlike other Persian stews such as Ghormeh Sabzi, Gheymeh avoids fresh herbs entirely, relying instead on dried lime acidity and tomato paste depth. The split peas are lightly fried before simmering—a crucial step that preserves their shape and adds a subtle nuttiness. The use of saffron, though restrained, elevates the stew beyond everyday fare, while crispy matchstick potatoes—distinct from Western mashed or roasted accompaniments—provide textural contrast unique to this dish. On the palate, Khoresh Gheymeh is velvety yet structured: tender lamb fibers yield easily, split peas remain intact, and the sauce is gently tart, warm with cinnamon, and perfumed by saffron. The aroma is deeply savory with citrusy high notes from limoo amani. For service, spoon the stew over plain Persian rice and crown it generously with freshly fried potatoes, allowing their crunch to slowly soften into the sauce—a moment Persian cooks consider essential."