Khoresht Ghaimeh - Persian Stew With Meat and Split Peas

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READY IN: 3hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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