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+ servings

Khoresh Seeb

Omid Roustaei, The Caspian Chef
Beef and yellow split pea stew with apples
5 from 9 votes
Prep Time 15 mins
Cook Time 1 hr 50 mins
Total Time 2 hrs 5 mins
Course khoresh, Main Course
Cuisine Persian
Servings 4


  • 1 onion, thinly sliced
  • 4 tablespoons ghee, or olive oil
  • 1 lb beef, cut into 1 inch pieces
  • 1 teaspoon turmeric, ground
  • 2 tablespoons tomato paste
  • 2 1/2 cups water, adjust as needed
  • 1/2 cup yellow split peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 2 tablespoons sugar, adjust to your taste
  • 1 fresh lemon, juiced
  • 1 tiny pinch ground saffron, dissolved in 2 tablespoons hot water


  • 3-4 tart, firm apples, peeled and sliced
  • 4 tablespoons ghee, or olive oil


  • In a large pot, saute the onions with ghee over medium heat for about 10 minutes or until they have become translucent.
  • Add the turmeric and stir for a couple of minutes.
  • Add the beef and saute for about 5 minutes. The beef and onions should have turned a beautiful golden color and become aromatic.
  • Add the tomato paste and saute for 2 minutes to bring out the tomato flavors.
  • Add the water, cover and bring to a gentle simmer before reducing the heat and cooking the stew for about an hour. The beef should be tender but not fully cooked at this stage.
  • While the stew is cooking, saute the sliced apples in a large frying pan over medium-high with ghee until they have become golden in color. Typically this would take about 5-7 minutes on each side of the sliced apples. Remove from the heat and set aside.
  • Add the yellow split peas, salt, pepper, sugar, lemon juice to the main pot, cover and cook for 15 minutes.
  • Place the sauteed apples on top of the Khoresh and gently press them down enough to soak up some of the stew's cooking broth. Continue to cook for 15 minutes.
  • At this stage the beef should be fork tender and the yellow split peas cooked but not falling apart.
  • Add the saffron water, gently stir without disturbing the apples too much. Remove from the heat and allow to sit for 5-10 minutes before serving.
  • Serve with Persian steamed basmati rice, a side of yogurt and a platter of fresh herbs.


Depending on the yellow split peas variety you have chosen you may need to adjust the cooking time.  Persian yellow split peas (Lapeh Dir Paz) will take longer to cook and will go in the pot in the beginning alongside the beef.
For the sour component, you can play around with different flavors such as apple cider vinegar or lime juice instead of lemon juice. 
This is also a great dish to turn it into a satisfying vegan/vegetarian friendly dish.   I would increase the amount of yellow split peas just a touch. 
Keyword apple, beef, khoresh, stew, yellow split pea
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