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

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
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.</

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Potato Khoresh

Khoresh-e qeymeh

Ingredients

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