Khoresh Gheymeh

Name: Khoresh Gheymeh (Beef and Yellow Split Pea Stew with Crispy Potatoes)
Cuisine: American
Ingredients: ½ cup (100 g) yellow split peas, rinsed; 1 large onion, diced; 1 lb (450 g) beef chuck or round, cut into ½-inch (12-mm) pieces; ¼ cup (60 g) tomato paste; 3 limu omāni (Persian dried limes), halved; 3 limu omāni (Persian dried limes), halved; 1 teaspoon sugar; ¼ teaspoon saffron threads, ground and bloomed in 2 tablespoons hot water; ¼ teaspoon saffron threads, ground and bloomed in 2 tablespoons hot water; 3 large Yukon gold potatoes, cut french fry style; ¼ cup (60 ml) olive oil; ½ teaspoon sea salt; ½ teaspoon ground black pepper; ½ teaspoon ground turmeric

Beef and Yellow Split Pea Stew with Crispy Potatoes

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

To me, this dish represents an Iranian take on the classic meat and potato comfort dish, with a few unique ingredients, of course! Persian dried limes, or limu omāni, provide a bold, tangy citrus taste with deep, earthy, fermented undertones.

Ingredients

For the Yellow Split Peas

½ cup (100 g) yellow split peas, rinsed
1½ cups (

Asia
Americas
United States
Iran
Gluten-free

Method

To prepare the split peas, select a small pot, add the split peas and water, and bring it 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 over low heat for about 20 minutes. The split peas will be partially cooked at this stage and will continue to cook some more when added to the stew. Remove from