Khoresht Gheymeh

Name: Khoresht Gheymeh
Total time: 1 h 30 min
Cuisine: Iranian
Ingredients: 600 ml/20 fl oz/2½ cups water; 4 dried limes or 2 fresh limes; 4 dried limes or 2 fresh limes; 3 tablespoons tomato purée/paste; 4–5 tablespoons rapeseed/canola oil; 180 g/6¼ oz/1 cup uncooked basmati rice; ½ teaspoon ground cinnamon; Pinch of black pepper; 1 ice cube (optional); Pinch of saffron strands (optional); 500 g/1 lb 2 oz chestnut/cremini mushrooms; 500 g/1 lb 2 oz chestnut/cremini mushrooms; 3 tablespoons tomato purée/paste; 1 teaspoon ground turmeric; 2 pinches of sea salt; 3–4 tablespoons vegetable oil; 4–5 tablespoons rapeseed/canola oil; 215 g/7½ oz/scant 1¼ cups dried yellow split peas; 1 medium russet or other floury potato; 1 medium russet or other floury potato; 1 large onion

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Ingredients

215 g/7½ oz/scant 1¼ cups dried yellow split peas
1

Asia
Iran
Gluten-free
Vegan

Method

Rinse the split peas, then place in a bowl, cover with cold water and leave to soak overnight. The next day, drain and rinse again.
Let’s prepare the vegetables.
- Peel your potatoes, then cut them into thin sticks and submerge in a bowl of cold water for 15–20 minutes to remove the starch.

- Dice your onion and finely chop your mushrooms.

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