Gheimeh

Gheimeh (Persian Lamb and Yellow Split Pea Stew with Fries)

A classic Persian comfort stew of tender lamb, yellow split peas and tomato, perfumed with dried Persian lime and turmeric, served under a golden crown of crispy shoestring potatoes.

Prep

20 min

Cook

110 min

Total

130 min

Serves

4 to 6

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) lamb shoulder or leg, trimmed and cut into 1.5 cm cubes, beef chuck works as a substitute
• •200 g (7 oz / 1 cup) yellow split peas, rinsed; do not soak
• •2 tbsp sunflower or grapeseed oil
• •1 large yellow onion, finely diced
• •1 tsp ground turmeric
• •1 tsp ground cumin, optional but traditional in some regions
• •3 tbsp tomato paste
• •200 g (7 oz) ripe tomatoes, grated (or 1 cup crushed)
• •2 whole Persian dried limes (limoo amani), pierced; substitute 3 tbsp fresh lime juice + 1/4 tsp dried lime powder
• •1 tsp salt, or to taste
• •0.5 tsp black pepper
• •1 litre (4 cups) hot water, plus extra as needed
• •500 g (1 lb 2 oz) waxy potatoes (e.g. Yukon Gold), peeled, for shoestring fries
• •500 ml (2 cups) neutral oil, for frying

Steps

1. 1 Rinse the yellow split peas under cool water until it runs clear; drain and set aside. Do not soak — they should cook in the stew for the proper texture.
2. 2 Heat 2 tbsp oil in a heavy pot over medium heat. Add the diced onion and cook 6–8 minutes until soft and golden. Stir in the turmeric and cumin and cook 1 minute until fragrant.
3. 3 Add the lamb cubes, raise the heat to medium-high, and brown on all sides, about 5–7 minutes. Cook to an internal temperature of at least 71°C (160°F) for well-done lamb; traditional Persian gheimeh is cooked until very tender, which is well above the safe minimum.
4. 4 Stir in the tomato paste and cook 2 minutes, then add the grated tomatoes, dried limes, salt and pepper. Pour in 1 litre (4 cups) hot water and bring to a boil.
5. 5 Skim any foam, add the rinsed split peas, reduce the heat to low, cover and simmer gently for 70–90 minutes, stirring occasionally and adding a splash of hot water if the stew thickens too much. The stew is done when the lamb is fork-tender and the split peas have broken down into a thick, slightly grainy sauce — neither watery nor dry. Taste and adjust salt; the broth should taste pleasantly tangy from the limes.
6. 6 Meanwhile, cut the potatoes into matchsticks about 3 mm (⅛ in) thick. Soak in cold water for 10 minutes, then drain and dry very thoroughly on a clean kitchen towel — moisture will cause dangerous splattering in hot oil.
7. 7 Heat the frying oil in a deep, heavy pan to 160°C (320°F). Fry the potatoes in small batches for 3–4 minutes until pale and soft but not browned (this is the blanching fry). Drain on a rack.
8. 8 Raise the oil to 180°C (350°F). Return the potatoes in batches and fry 2–3 minutes more until deep golden and crisp. Drain on a rack and sprinkle with a pinch of salt. Do not leave the hot oil unattended and keep it well below the smoke point.
9. 9 To serve, spoon the gheimeh into bowls or a platter and pile the hot crispy fries generously on top. Traditionally accompanied by plain basmati rice, flatbread, plain yogurt, and pickles (torshi).