Khoresh Gheimeh Recipe Persian Split Chickpea Stew Food

KHORESH GHEIMEH RECIPE (PERSIAN SPLIT CHICKPEA STEW)

Steps:

• Heat oil in a pot over medium heat.
• Saute onion until golden brown.
• Add in the lamb, turmeric, salt, pepper and cinnamon. Sear until the lamb is brown on all sides.
• Add split chickpeas and stir well.
• Add in tomato paste and water.
• Bring to boil and simmer over medium low until the lamb is cooked.
• Pierce holes in the dried limes using a fork and add the to the stew. Let it simmer for another 10 minutes.

KHORESHT GHAIMEH - PERSIAN STEW WITH MEAT AND SPLIT PEAS

Steps:

• 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.