Potato Khoresh

Name: Potato Khoresh (Khoresh-e qeymeh)
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 3 tablespoons oil, butter, or ghee*; 3 tablespoons oil, butter, or ghee*; 3 tablespoons oil, butter, or ghee*; 2 large onions, peeled, thinly sliced, place in a bowl, cover with cold water; 2 large onions, peeled, thinly sliced, place in a bowl, cover with cold water; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into ½-inch/1cm cubes; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into ½-inch/1cm cubes; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into ½-inch/1cm cubes; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into ½-inch/1cm cubes; ¼ teaspoon coarse sea salt; 2 cups (480 ml) oil for deep frying; 1½ pounds (675 g) or 2 large potatoes, peeled and cut into matchsticks and soaked in cold water; 1½ pounds (675 g) or 2 large potatoes, peeled and cut into matchsticks and soaked in cold water; 1 teaspoon limu-omani powder (dried Persian lime powder)*; 1 teaspoon limu-omani powder (dried Persian lime powder)*; 4 whole limu-omani (dried Persian limes)*, pierced; 4 whole limu-omani (dried Persian limes)*, pierced; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into ½-inch/1cm cubes; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into ½-inch/1cm cubes; ½ teaspoon turmeric; 1 teaspoon advieh (Persian spice mix)*; 2 teaspoons sea salt; ½ teaspoon freshly ground black pepper; 1 tablespoon honey; Zest of 2 oranges; 1 teaspoon advieh (Persian spice mix)*; 1 large tomato, peeled and chopped; ¼ cup (50 g) yellow split peas; 1½ pounds (675 g) or 2 large potatoes, peeled and cut into matchsticks and soaked in cold water; ½ teaspoon ground saffron dissolved in 2 tablespoons orange blossom water

Khoresh-e qeymeh

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

In Qazvin, they make this khoresh without the split peas and potatoes and serve it at weddings on top of jeweled rice. This combination is called qeymeh nesar.

Ingredients

3 tablespoons oil, butter, or ghee*
2 large onions, peeled, thinly sliced, place in a bowl, cover with cold water</

Asia
Iran
Main course
Stew
Southeast Asia
Gluten-free

Method

In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the onions and meat. Add the limu-omani, salt, pepper, and turmeric. Sauté for 2 minutes longer.
Pour in water—3 cups/720ml for stew meat, 2 cups/480ml for chicken—and bring to a boil. Cover and simmer over low heat for 55 minutes for stew meat or 10 minutes for chicken, stirring occasionally.</