Potato + Split Pea Khoresh

Khoresh-e Qeymeh

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 20

Appears in
Joon: Persian Cooking Made Simple

By Najmieh Batmanglij

Published 2015

  • About

I have made this khoresh with oven baked fries to reduce the amount of oil used. For a vegetarian version, eliminate the chicken from step 3 and increase the split peas in step 4 to ½ cup and the water to 4 cups. Everything else remains the same.

Ingredients

Potato

  • 2 Russet potatoes ( lb/670 g), peeled, julienned, and soaked in cold water for at least 15 minutes,

Method

  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Place the potato strips in a resealable plastic bag with 1 tablespoon oil and