Zucchini Gheymeh Stew (خورش قیمه کدو) — Lamb, split pea, and saffron-tomato khoresh

• 1.5 lbLamb stew meat, cubed (shoulder or leg)
• 8.8 ozOnion, finely diced
• 6⅓ ozYellow split peas, rinsed (Soak 30 minutes for faster cooking (optional).)
• 1⅓ lbZucchini, medium, cut into 6–7 cm batons
• 1⅝ ozTomato paste (About 3 tbsp.)
• ¼ cupNeutral oil (or ghee) (Divided for browning and pan-searing.)
• 2 tspGround turmeric
• 1 tspBlack pepper, finely ground
• 2½ tspFine sea salt (About 15 g total, added in stages.)
• 2 tspDried lime powder (limoo amani powder) (Add gradually for balanced tang.)
• ¼ tspSaffron threads, finely crushed
• ¼ cupHot water (for blooming saffron)
• 5.1 cupWater (for stew) (Add more during simmering if needed.)

Instructions

1. 1

   Bloom the saffron by stirring the crushed threads with 60 ml hot water in a small cup. Let it steep for 10 minutes so the color and aroma fully develop while you start the stew.

2. 2

   Heat 30 ml of the oil in a heavy pot over medium heat, then add the diced onion. Cook for 10–12 minutes, stirring often, until deeply golden; this builds the stew’s sweetness and body.

3. 3

   Add the lamb cubes and raise heat to medium-high, stirring until the meat loses its raw color and begins to brown lightly, about 6–8 minutes. Sprinkle in the turmeric and black pepper and cook for 60 seconds to toast the spices without burning them.

4. 4

   Stir in the tomato paste and cook it for 2–3 minutes, scraping the bottom of the pot, until it darkens slightly and smells caramelized. This step removes raw tomato flavor and gives the khoresh its classic brick-red hue.

5. 5

   Add the rinsed yellow split peas and stir for 30 seconds to coat them in the spiced tomato base. Pour in 1200 ml water, bring to a gentle boil, then reduce to a low simmer and partially cover.

6. 6

   Simmer for 60 minutes, stirring every 15 minutes so the peas do not stick and the stew thickens evenly. If the liquid drops below the meat and peas, add 150 ml water at a time to keep a slow, steady simmer.

7. 7

   While the stew simmers, pan-sear the zucchini: heat the remaining 30 ml oil in a wide skillet over medium-high. Sear zucchini batons for 2–3 minutes per side until golden and just tender; they should hold their shape and not turn mushy.

8. 8

   After the first 60 minutes of simmering, add 2 tsp salt and the dried lime powder, stirring well and simmering for 10 minutes. Taste the broth after those 10 minutes; if you want more tang, add an additional 0.5 tsp dried lime powder (from the measured amount) and simmer 5 minutes more.

9. 9

   Gently add the seared zucchini to the pot and spoon some sauce over the top so it stays glossy. Simmer uncovered for 20 minutes so flavors meld and the stew reduces to a thick, spoon-coating consistency.

10. 10

    Stir in the bloomed saffron and simmer 5 minutes to perfume the khoresh without dulling the aroma. Adjust the remaining salt (up to 0.5 tsp from the measured amount) and add 1–2 tbsp water only if the stew is too thick to ladle.