By eatmundo · August 4, 2026
🇮🇷AI-generated imageSame ingredients, elsewhere in the world
2 matchesDishes from other countries' kitchens, made from the same core ingredients as Khoresh Gheimeh. The percentage is the share of ingredients the two recipes have in common.
Yakhanet BatataIn Lebanon · same ingredients· Same technique53%
Beef Tagine with ChickpeasIn Morocco · same ingredients50%
A beloved Persian meat stew featuring beef and yellow split peas, enriched with sun-dried limes. It is famously topped with crisp, golden shoestring potatoes.
According to eatmundo's ingredient comparison, the closest dish to Khoresh Gheimeh from another cuisine is Yakhanet Batata (Lebanon): the two share 53% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 90 minutes until beef is tender.
- 5
Dissolve 0.25 tsp saffron in 2 tbsp warm water, stir it into the stew, and season with 1 tsp salt to taste. Once the stew has the tang you like, remove the dried limes so it does not turn bitter.
- 6
Peel 300 g potatoes and cut them into very thin shoestring sticks. Fry them in batches in 200 ml hot oil until light golden and brittle, drain on paper, and sprinkle with a pinch of salt. Serve the stew in a deep dish and, just before serving, garnish it with a generous mound of the fried potato sticks for a satisfying crunch.
Frequently Asked Questions
What is Khoresh Gheimeh?
Khoresh Gheimeh is an Iranian stew made with beef, yellow split peas, tomato paste, and dried limes. It is commonly served topped with crisp fried shoestring potatoes as a main course for lunch or dinner.
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.
🇮🇷AI-generated image