Dish
Gheymeh nesar
Lamb and split pea stew
To make gheymeh nesar, start by browning lamb in a large pot. Add onions, garlic, and spices, and cook until the onions are soft. Add split peas, dried limes, and water, and simmer until the peas are tender. Serve hot with rice.
Origins and history
Gheymeh nesar is a classic Persian dish that has been enjoyed for centuries. It is believed to have originated in the city of Kerman, in southeastern Iran.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of gheymeh nesar, but the basic ingredients are always lamb, split peas, and dried limes. Some recipes call for the addition of potatoes or tomatoes.
Presentation and garnishing
Garnish gheymeh nesar with fresh herbs, such as parsley or cilantro, and a sprinkle of sumac.
Tips & Tricks
To save time, you can use canned split peas instead of dried.
Side-dishes
Gheymeh nesar is traditionally served with white rice and a side of torshi, which is a pickled vegetable relish.
Drink pairings
Pair gheymeh nesar with a full-bodied red wine, such as a Shiraz or Cabernet Sauvignon.
Delicious Gheymeh nesar recipes
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