Khoresht Ghaimeh

Khoresht ghaimeh, sometimes spelled khorest-e ghaimeh, is a hearty, warming Persian stew that is in the repertoire of every Iranian cook. The lamb and split peas melt together in flavor and texture during the long simmering period.

4 to 6 servings

• Split peas -- 1 cup
• Oil -- 1/4 cup
• Stewing lamb or beef, cubed -- 1 1/2 pounds
• Onion, thinly sliced -- 3
• Tomato paste --     3 tablespoons
• Paprika -- 2 tablespoons
• Turmeric -- 1 teaspoon
• Water -- 3 cups
• Salt and pepper -- to taste
• Small boiling potatoes, peeled and quartered -- 6
• Limes, juice only -- 2 or 3

Method

1. Place the split peas in a saucepan and add water to cover by about 1 inch. Bring the water to a boil, cover tightly with a lid, and remove from heat. Set the peas aside while you prepare the rest of the dish.
2. In a large pot or Dutch oven, heat the oil over a medium-high flame. Brown the meat in batches and remove to a bowl or plate.
3. Add the onions to the same oil and sauté until thoroughly wilted and starting to caramelize. Stir in the tomato paste, spices, salt and pepper and continue to cook for about 2-3 more minutes.
4. Return the meat to the pot and stir in the water. Reduce heat to low and simmer, covered, for 1 1/2 to 2 hours, or until the meat is very tender. Add water as necessary to maintain a stew-like consistency.
5. Drain the soaked split peas and add the split peas and the potatoes to the pot. Simmer for another additional 25-35 minutes, or until the peas and potatoes are thoroughly cooked.
6. Stir in the lime juice, adjust seasoning and serve with rice.

Variations

• Khoresht ghaimeh recipes normally call for 3-4 dried, crushed limes. If you can find them (try a Middle Eastern market), they are added in with the other spices. If not, fresh lime juice is a perfectly fine substitute.