Gheymeh
Persia's split-pea stew: cubed lamb simmered with yellow split peas, tomato, dried lime, turmeric and cinnamon, finished with crisp matchstick potatoes.
Overview
Onion fries dark gold; turmeric, cinnamon and meat brown in. Tomato puree, hot stock, dried limes and presoaked split peas join. Simmers for 90 minutes until meat and peas are both tender. Matchstick potatoes deep-fry separately and pile on top at serving.
Ingredients
- 700 g lamb shoulder (or beef chuck) - 3 cm cubes
- 3 tablespoons vegetable oil
- 2 onions (large, chopped)
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 3 tablespoons tomato puree
- 4 dried black limes (loomi, pierced)
- 1 large pinch saffron threads (bloomed in 2 tablespoons hot water)
- 1.2 litres hot stock
- 1 ½ teaspoons salt (to taste)
- 200 g yellow split peas (soaked 1 hour, drained)
Matchstick potatoes
- 2 potatoes (large, peeled, cut into 4 mm matchsticks)
- 500 ml vegetable oil for frying
- Salt for finishing
To serve
- 4 servings cooked chelo rice
- Lemon wedges
- Fresh herbs (sabzi khordan)
Method
Stage 1 - Onion
- Heat oil in a wide heavy pot.
- Soften onion 12 minutes until deep gold.
Stage 2 - Spices and meat
- Add turmeric, cinnamon, pepper; cook 30 seconds.
- Add lamb cubes; brown 6 minutes.
- Stir in tomato puree; cook 3 minutes.
Stage 3 - Simmer
- Add pierced dried limes, saffron-water, hot stock, salt.
- Bring to a simmer; cover; cook on low 50 minutes.
Stage 4 - Split peas
- Add the drained split peas.
- Cook another 35-45 minutes until both meat and peas are tender. Top up stock if needed.
- The sauce should be thick and rich; uncover for the last 10 minutes if loose.
- Taste; adjust salt. Squeeze the limes against the pot side.
Stage 5 - Matchstick potatoes
- Heat oil to 180°C.
- Pat potato matchsticks very dry.
- Fry in batches 3-4 minutes until deep gold and crisp.
- Drain on kitchen paper; salt.
Stage 6 - Serve
- Ladle stew over chelo rice.
- Top generously with crisp matchstick potatoes.
- Lemon wedge and fresh herbs on the side.
Notes
- Soak the peas: Without soaking they take double the time and stay tough. 1 hour minimum.
- Matchstick potatoes on top: The Persian signature - the crisp contrast against the soft stew. Don't skip; eat with the stew.
- Loomi at the start: Pierce them once; they perfume the entire pot. Squeeze at the end.
Storage
- Refrigerate 4 days; better next day. Matchstick potatoes fry fresh.
- Freezes 3 months (without potatoes).
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