🇮🇷 Iran · Food
Khoresh Gheimeh
By eatmundo · August 4, 2026
🇮🇷 IRA beloved Persian meat stew featuring beef and yellow split peas, enriched with sun-dried limes. It is famously topped with crisp, golden shoestring potatoes.
Ingredients
check them off as you prepareHow to Make It
- 1
Sauté 2 chopped onions in 3 tbsp oil until soft, add 500g beef cubes, and cook until browned on all sides.
- 2
Stir in 1 tsp turmeric and 150g rinsed split peas, sautéing for 2 minutes to toast the flavors.
- 3
Add 2 tbsp tomato paste and cook for another 2 minutes until deep red, then pour in 800ml of water.
- 4
Pierce 2 dried limes with a fork, add them to the pot, cover, and simmer on low for 50 minutes until beef is tender.
- 5
Dissolve 0.25 tsp saffron in a little warm water, stir it into the stew, and season with 1 tsp salt to taste.
- 6
Serve the stew in a deep dish and garnish with a generous mound of thin, fried potato sticks for a satisfying crunch.
Frequently Asked Questions
Can I use lamb instead of beef?+
Yes, lamb is traditional and arguably the most flavorful option for this stew.
What if the potatoes get soggy?+
Always fry the potatoes separately and add them right before serving to keep them crisp.
How do I avoid a bitter stew?+
Don't leave the dried limes in the stew for too long; remove them once the desired tang is achieved.
What is the best potato cut?+
Use very thin, shoestring-style potato sticks, fried until light golden and brittle.
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