Khoresht-e-Gheimeh

In Persian inspired cuisine, khoresht refers to a variety of colourful and tasteful stews, which are typically served with pollo (steamed basmati rice). There are some similarities between Persian inspired and Indian cuisine stews; however, Iranians generally use less spice.

Preparing a Persian inspired stew is simple, but time consuming, taking at least a couple of hours. While it is traditionally made using red meat, my version is suitable for vegetarians, and the following recipe is for approximately six servings.

Nosh-e-Jan | Enjoy!

Ingredients

• 1 Cup of Yellow Split Peas
• 3 Ripe Plum Tomatoes, Chopped
• 2 Sun-Dried Limes
• ¼ Cup of Oil
• 2 Onions, Thinly Sliced
• ½ Teaspoon of Turmeric Powder
• 3 Cups of Water
• Lime Juice from Two Fruits
• Small Potato – to Make Fries for Garnish
• Salt and Pepper, to Taste

Khoresht-e-Gheimeh Procedure

• Put the split peas, with a little salt and half the turmeric, in a saucepan and add water to cover by about two inches (or three cups’ worth).
• Bring the water to boil, cover with a lid, and simmer on gentle heat until the lentils are thoroughly cooked. Set the saucepan aside, while you prepare the rest of the dish.
• In another pot, heat the oil over a medium-high flame. Add the onions and sauté until thoroughly wilted and have begun to caramelise. Add the tomatoes and cook for another 3-5 minutes on medium heat, until it has a sauce-like consistency.
• Stir in the rest of turmeric, salt, and pepper and continue to cook for a further 2-3 more minutes. Add the crushed sun-dried limes.
• Pour this preparation into the saucepan with lentils and cover. Take utmost care while pouring, as it may spit!
• Simmer for another 20-35 minutes on a very low heat.
• Add water as necessary to maintain a stew-like consistency.
• Stir in the lime juice, adjust seasoning, and rest for at least 10 minutes.
• Garnish with thin fries and serve with pollo rice.