Iranian cooking: Khoresht Ghaimeh

Ingredients: 6 Servings

• Stewing lamb or beef, 750 grams

• Split-peas, 250 grams

• 3-4 onions

• potatoes, 500 grams

• 1/2 cup of cooking oil

• 2-3 spoons of tomato paste

• 3-4 crushed, dried limes (small ones with sour taste); freshly-squeezed lime juice can be used instead

• salt

• black pepper

• spices (turmeric, paprika), 1 spoon

Directions:

Prior to cooking, soak split-peas in warm water for 2-3 hours, and then drain out the water.

Peel and thinly slice onions, then fry in oil until golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of water and bring to boil. Let boil slowly for 1-1.5 hours until mostly cooked, adding more water if needed.

Peel and wash potatoes and cut into small pieces. Add potatoes, split-peas, salt, pepper, spices and tomato paste and continue boiling slowly until cooked. Add more water if needed during cooking.

If using dried limes, they should be added in with the other ingredients. If using lime juice, add in towards the end and continue cooking for another 3-4 minutes. Adjust seasoning according to taste. Serve this delicious khoresht with white rice.

Source: persianrecipes.net

Other links:

Iranian Light Dishes: Dolmeh-yeh Felfel (Peppers)

Iranian Cooking: Tah Cheen (with chicken)

Iranian Soups: ash-e Sholeh Ghalamkar

Iranian Side Dishes: KooKoo-yeh Sabzi

Iranian Cooking: Khoresht Fesenjan

Iranian cooking: Khoresht Baamieh

Iranian cooking: Khoresht Karafs

Iranian Cooking: Kebab Husseini

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