Classic Persian Gheimeh Stew with Crispy Potato Batons

"Gheimeh is one of the oldest recorded Persian stews, with roots tracing back to royal kitchens of Safavid Iran, where slow-simmered meat and legumes were refined into elegant, balanced dishes served with rice. Traditionally prepared with cubed lamb and dried limes, gheimeh evolved over centuries into a household staple, adapting to regional preferences while preserving its defining sweet-sour perfume and golden hue. Its presence at religious ceremonies and family gatherings cemented it as both ceremonial and comforting. Unlike other Persian khoresh such as ghormeh sabzi or fesenjan, gheimeh is distinguished by split peas and its iconic crown of fried potatoes. This premium version elevates the classic by using bloomed saffron for aromatic depth, butter for roundness, and a dual tomato approach—paste for umami and fresh tomatoes for brightness. The inclusion of crispy potatoes both folded into and garnishing the stew creates textural contrast rarely executed with such precision in home versions. On the palate, the stew is velvety and gently tangy, with tender meat yielding to nutty split peas, punctuated by the citrusy lift of dried lime. The aroma of saffron and cinnamon rises with the steam, while the potatoes provide a crisp counterpoint. Chef’s suggestion: serve with long-grain Persian rice and a side of lightly dressed herbs to refresh the finish."