Persian Khoresh Gheymeh with Ground Beef and Shoestring Potatoes
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A quick and convenient version of the traditional Iranian stew Khoresh Gheymeh, made with ground beef and shoestring potatoes instead of solid meat and whole potatoes. This flavorful split pea stew is a beloved dish across Iran, served with Persian rice and herbs.
01:00:00 total
Serves 4
medium
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Ingredients
- ground beef - 500 grams (about half a kilogram or 1.2 pounds)
- split peas - 1 cup (washed and soaked)
- onion - 1 medium (chopped into pieces)
- shoestring potato chips - watch the video to see (or 2 to 3 potatoes for frying)
- tomato paste - 3 tablespoons (divided use: half during initial cooking, half with split peas)
- dry lime - 5 pieces (5 pieces soaked in water for 1-2 hours, pierced with holes but kept intact)
- cinnamon stick - 1 stick (whole)
- salt - 1.5 teaspoons (to taste)
- black pepper - 1 teaspoon (to taste)
- turmeric powder - 1 teaspoon (to taste)
- cumin powder - 0.5 teaspoon (to taste)
- liquid saffron - watch the video to see (to add color and aroma)
- cooking oil - watch the video to see (for sautéing onions and frying potatoes)
- rose water - few tablespoons (optional) (optional, added near the end for aroma)
Instructions
- Prepare Ingredients: Chop the onion into pieces. Soak the dry limes in water for 1-2 hours. Wash and soak the split peas.
- Cook Onions: Start sautéing the chopped onions in a pan without oil to release moisture, then add cooking oil. Cook until onions turn translucent or golden.
- Add Ground Beef and Spices: Add ground beef to the sautéed onions. Cook for 5-6 minutes until the meat changes color. Add turmeric powder and half of the tomato paste. Mix well.
- Add Remaining Spices and Liquids: Add salt, black pepper, cumin powder, cinnamon stick, and pierced dry limes. Pour about 1.5 cups of water. Reduce heat to low and simmer.
- Cook Split Peas Separately: In a separate pot, boil the split peas. Remove foam and change water if desired. Cook until peas are about 80% done (soft but not mushy). Drain.
- Combine Split Peas with Meat: Add the cooked split peas and the remaining tomato paste to the meat stew. Stir well and continue to simmer on low heat.
- Add Saffron and Optional Rose Water: Add liquid saffron to the stew for color and aroma. Optionally add a few tablespoons of rose water. Let simmer for another 30 minutes on low heat.
- Prepare Shoestring Potatoes: Fry shoestring potatoes or prepare your own fries to serve on top of the stew.
- Serve: Serve the Khoresh Gheymeh hot with Persian rice, topped with shoestring potatoes and accompanied by fresh herbs such as mint, green onion, and radish.
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