Khoresh Gheymeh
Beef and yellow split pea stew with roasted potatoes
Ingredients
Yellow split peas
- 1/2 cup yellow split peas, rinsed
- 1 1/2 cups water, adjust as needed
Stew
- 1 onion, diced
- 4 tablespoons olive oil
- 1 teaspoon turmeric, ground
- 1 pound stew beef, 1/2 inch pieces
- 4 tablespoons tomato paste
- 1 1/2 cup water, adjust as needed
- 1 1/2 teaspoons salt, adjust to your taste
- 1/2 teaspoon black pepper, ground
- 3 Limu Omani, Persian dried limes, poked through with a paring knife
- 1/2 teaspoon Advieh, Persian spice mix, optional (see note)
- 1 teaspoon sugar
- 1/4 teaspoon ground saffron, dissolved in 2 tablespoons water
Potatoes
- 2 large yukon gold potatoes, sliced to resemble french fries
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric, ground
Instructions
Yellow split peas
- In a small pot bring the yellow split peas and water to a gentle boil. Keep an eye on the pot as yellow split peas produce lots of foam and can spill over.
- Once boiling, partially cover and simmer on low heat for about 15-20 minutes. The yellow split peas are partially cooked at this stage and will continue to cook further once integrated into the stew. Remove from the heat, strain and set aside.
Stew
- Saute the onions with oil in a large pot over medium heat for 10 minutes or until lightly browned.
- Add turmeric and saute for an additional 2 minutes. The onions should be golden in color and aromatic at this stage.
- Add the beef pieces to the onions and increase the flame to medium-high and saute for about 5 minutes.
- Continue by adding the tomato paste and saute for a couple of minutes on medium heat to bring out the flavor of the tomato paste.
- Add 1 1/2 cups of water, salt, and pepper, cover, and cook for 45 minutes over low heat.
- Continue by adding the Limu Omani, Advieh, and sugar to the stew. Stir and simmer for 20 minutes.
- Gently stir in the partially cooked yellow split peas, and continue to simmer on low heat for 15 minutes.
Potatoes
- While the meat is cooking, toss the potatoes with oil, salt, and turmeric and place single-layered on a baking sheet.
- Place the potatoes in a 375°F oven and roast for about 30 minutes, or until golden and crispy. I prefer to use a convection oven to roast the potatoes to a golden perfection without having to flip the potatoes over. If not using convection, be sure to flip the potatoes once.
Stew - continued
- Check the stew to ensure the meat is fully cooked and tender while the majority of the yellow split peas are still holding their shape.
- Add the saffron-water and gently mix.
- The stew should be slightly tart and dense with ingredients, but not too dry or runny with liquid. Adjust as needed.
- Take the stew off the heat, and allow to set for 10 minutes.
Assembly
- Place the stew in a serving bowl and top with the crispy golden potatoes and serve with Persian saffron basmati rice.
Notes
Advieh - Persian spice mix
Combine equal portions of the following spices to have one hand. Store in a dark and airtight container for future use.
Ground cardamom, cinnamon, cumin, coriander and rose petals
Limu Omani
Persian dried limes are available at Persian or West Asian markets.
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