Split Yellow Peas and Lime Stew (Khoresh Ghaymeh)

The humble split pea is the star in this Persian Split Yellow Peas and Lime Stew (Khoresh Ghaymeh). It is cooked with beef simmered in rich tomato sauce, dried black limes and turmeric then served with rice and fried potatoes.Although Ghaymeh is traditionallly made with meat; it can also be made vegetarian with eggplant added instead.

What you need to make Split Yellow Peas and Lime Stew (Khoresh Ghaymeh)

• Split Yellow Peas – The peas used in this khoresh is widely available. Although it cooks quicker because the outer covering of the pea is removed, it is still better if you soak it in water before cooking.
• Stewing Meat – Beef cuts like chuck or similar is ideal, boneless chicken or cubed lean lamb.
• Pantry/Fridge Staples- Tomato Paste,turmeric,cinnamon, chicken or vegetable stock powder,salt and pepper
• Persian Dried Lime – This gives the stew a smoky earthy citrus flavour. Poke a few holes with a BBQ stick to intensify the flavour. Maybe substituted with the juice of 2 limes.
• Frozen Chips – For convenience and because I don’t like frying things, I use frozen chips which I then bake while the stew is cooking. If you wish, you can make your own potato fries, it’s up to you.

How to …

• Ideally, soak the peas for at least an hour, then drain the soaking water. Place the soaked peas in a small pot, add enough water to cover and cook for about 15 minutes or until the peas are tender but still with a little bite and not mushy. Drain the water and set aside.
• Gently fry onions in a little bit of oil until golden. Add the meat and spices and gently fry until meat is golden brown. Stir in the tomato paste and add the dried limes if using. Add water to cover and simmer on low until meat is tender about 45 minutes to an hour.
• Add the drained cooked yellow peas and stir through.
• Bake the potato chips/fries per package direction and set aside.
• If the khoresh , is too watery increase the heat and cook the water off until stew is reduced to a thick mixture.
• Transfer to a serving plate and garnish with potato chips.
  

What to serve it with…

• It’s got to be served with rice or flat bread to sop up all the wonderful sauce. Recipe for Persian Saffron Rice here.
• Pickles or Persian Torshe
• A side of yoghurt
• Lemon or Fresh Limes and Chilli if you want things hot!

Split Yellow Peas and Lime Stew (Khoresh Ghaymeh)

Recipe by Lola Adele

0.0 from 0 votes

Course: MainCuisine: PersianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Hearty and Delicious Lime and Split Yellow Peas Stew

Ingredients

• 1 1/2 cup split yellow peas

• 2 tablespoons cooking oil

• 1 large onion, peeled and diced

• 500g stewing beef or lamb, or boneless chicken thighs cut into 1 inch cubes

• 2 teaspoon turmeric

• 1/4 teaspoon cinnamon

• 2 teaspoons tomato paste

• Salt and pepper to taste
  1 teaspoon stock powder

• 2 dried black limes (poke holes on the limes with BBQ stick to intensify flavour)
  or juice of 2 limes or lemons

• 400g frozen shoestring fries or chips

Directions

• Soak the split peas in water for at least an hour. Drain and rinse then place in a pot with enough water to cover. Cook until peas are tender but not mushy, about 15 minutes. Set aside.
• In a heavy bottomed saucepan, fry the onions in cooking oil until golden. Add the beef or whatever meat you are using. Stirfry on medium heat until the meat is browned on all sides, then add the turmeric cinnamon and tomato paste. Stir to coat the meat with the spices. Add water to the pan, enough to cover the meat. Add the stock powder and dried limes if using. Bring to boil.
• Simmer on low until the meat is tender, about 45 minutes for lamb , an hour for beef depending on the cut and 20 minutes for chicken. You might need to add more water as necessary.
• Meanwhile bake the potato chips per packet directions, and set aside.
• When the meat is tender and the if the stew is still too watery,increase the heat to cook off the water until the stew is thick. Add the cooked peas and stock powder and mix it through. Correct seasoning by adding salt and pepper to taste. If using fresh limes, add lime juice to taste.
• Transfer stew to a serving plate, and top with baked potato chips. Serve with Rice or bread, pickles and yoghurt.

Notes

• The stew keeps for a few days stored covered in the fridge.