Dish

Khoresh gheimeh

Khoresh gheimeh is made by first browning lamb in a pot with onions and turmeric. Then, split peas, dried limes, and tomato paste are added along with water and the mixture is simmered until the lamb is tender and the split peas are cooked through. The dish is typically served with saffron rice and garnished with fried potatoes and dried mint. Khoresh gheimeh is a popular dish in Iran and is often served during special occasions such as weddings and holidays.

Asian cuisine› Arab cuisine› Iranian cuisine

Stew

Origins and history

Khoresh gheimeh has been a staple in Persian cuisine for centuries. It is believed to have originated in the city of Kerman in southeastern Iran. The dish has since spread throughout the country and is now enjoyed by many Iranians both in Iran and abroad.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains lamb. It is also not gluten-free as it contains wheat-based ingredients such as tomato paste and fried potatoes.

Variations

There are many variations of khoresh gheimeh, with some recipes calling for the addition of vegetables such as eggplant or carrots. Some recipes also call for the use of beef instead of lamb.

Presentation and garnishing

Khoresh gheimeh is typically served in a large pot or bowl and garnished with fried potatoes and dried mint. The saffron rice is usually served on a separate platter. The dish can also be garnished with sliced almonds or pomegranate seeds for added texture and flavor.

Tips & Tricks

To save time, you can use canned split peas instead of dried split peas. You can also use beef instead of lamb if you prefer.

Side-dishes

Khoresh gheimeh is typically served with saffron rice, which is a staple in Persian cuisine. Other popular side dishes include torshi (pickled vegetables) and salad shirazi (a cucumber and tomato salad).