Prep 10 mins
Cook 3 hrs
A hearty, tangy, and delicious Iranian recipe. It is a delicious blend of meat, split peas, tomatoes, and spices topped with french fries. When choosing a meat, select a "roast" type. From My Persian Kitchen.
- 1 lb lamb (or you can use beef)
- 2 medium onions, diced
- 4 garlic cloves, minced
- 3 persian lemons
- 5 cups water
- 2 (14 1/2 ounce) cans stewed tomatoes, diced
- 1⁄2 cup split peas
- 1 tablespoon tomato paste
- 4 tablespoons olive oil
- 1⁄2 teaspoon turmeric
- 2 teaspoons spices, advieh (this can be found at a Middle Eastern Market. Or you can use vegetable or chicken bouillon.)
- salt and pepper
- 1 cup French fries (I use frozen)
- Heat a dutch oven or large pot over medium heat and add olive oil.
- Add onions and garlic and cook until translucent.
- Add meat and let it brown for a few minutes.
- Once the meat is browned, add turmeric.
- Give the pot a few stirs, allowing the spices to release their flavors.
- Prick the Persian lemons with a fork and add to the pot with 5 cups of water. Season to taste.
- Cover and cook one hour.
- Add tomatoes, split peas, tomato paste, and advieh. Cook for 1 1/2 to two hours.
- While the strew cooks, give it a stir every so often so the bottom does not stick. Adjust seasonings.
- About 15 minutes before planning to serve your khoresht, cook the french fries. Depending on what kind you prefer, you can bake or fry them.
- I bake them, so spray a cookie sheet with nonstick spray and add french fries. Bake at 400 degrees for 7 minutes on each side. Remove from the oven and sprinkle with salt.
- Once the khoresht is done, place it in a serving bowl and top with french fries.
- Serve over basmati rice.