Vegetarian Persian Gheimeh with Lentils

Heat the vegetable oil in a medium pot over medium heat until shimmering.

Add the finely chopped onions and sauté, stirring occasionally, until soft and golden, allowing their natural sweetness to develop.

Stir in the turmeric and cinnamon and cook for about 1 minute, stirring constantly to bloom the spices without burning.

Add the tomato paste and cook for 1–2 minutes, stirring, until it darkens slightly and becomes aromatic.

Add the lentils and stir well so they are fully coated with the onion, spice, and tomato mixture.

Add the pierced dried limes along with enough water to just cover the ingredients. Season with salt and black pepper.

Bring the stew to a gentle boil, then reduce the heat to low. Simmer partially covered for about 20 minutes, allowing the lentils to soften and the flavors to meld.

If using potatoes, add the diced potatoes and continue cooking for about 10 minutes, or until the potatoes are tender and the stew has thickened to a spoon-coating consistency.

Taste and adjust seasoning if needed. Serve hot, traditionally alongside steamed basmati rice.