Khoresh-e gheymeh is a staple of the Persian home kitchen: lamb and yellow split peas simmered slowly with dried limoo amani and tomato, finished with a saffron bloom stirred in at the very end and a crown of golden, crisp-fried potato matchsticks. It's a dish built for chelow — plain steamed rice — and for the kind of long weeknight simmer that rewards patience.
At a glance
Serves 4
Prep 20 min
Cook 1 h 25 min
Total 1 h 45 min
Saffron: 20 threads (≈0.08 g)
Ingredients
- 1.5 lb lamb stew meat, cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 3/4 cup yellow split peas, rinsed
- 3 dried limes (limoo amani), pierced
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- 4 cups water
- 20 threads Raihan Afghan Super Negin saffron, bloomed
- 2 medium russet potatoes, cut into matchsticks
- Oil for frying
- Salt to taste
Instructions
- Brown lamb in 3 tbsp oil. Sauté onion until golden. Add garlic, turmeric, cinnamon, tomato paste. 1 min.
- Add lamb, split peas, dried limes, water, salt, pepper. Simmer 1 hour 15 min.
- Stir in saffron bloom. Adjust seasoning.
- Meanwhile, fry potato matchsticks until golden. Drain on paper.
- Serve stew over chelow. Top with crispy potatoes.
Chef's note
Hold the saffron bloom back until the stew is nearly done, not the start of the simmer — its aroma is delicate and fades over a long cook, so stirring it in during the last few minutes is what gives gheymeh its characteristic gold-red color and scent at the table.
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