Persian Gheimeh with Split Peas and Crispy Potatoes

Name: Persian Gheimeh with Split Peas and Crispy Potatoes
Prep time: 35 min
Cook time: 2 h 10 min
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 1¾ lb (800 g) boneless lamb shoulder, trimmed, cut into ¾-inch (2 cm) cubes, patted dry; 2 medium (350 g) yellow onions, finely diced; 3 tbsp (45 ml) neutral oil; 1½ tsp (4 g) ground turmeric; 4 tbsp (65 g) tomato paste; 1 tsp (2½ g) ground cinnamon; ½ tsp (1 g) black pepper, freshly ground; ¾ cup (150 g) yellow split peas, rinsed, soaked 30 minutes in cold water, drained; 4 cups (950 ml) hot water; 3 whole dried limes (limoo amani), pierced 2–3 times with a knife tip; 2 medium (300 g) ripe tomatoes, grated on a box grater, skins discarded; 1½ tsp (9 g) fine salt, plus more to taste; ¼ tsp (½ g) saffron threads, ground and steeped in 2 tbsp hot water (optional); 1¼ lb (570 g) Yukon Gold potatoes, peeled, cut into thin ¼-inch (6 mm) matchsticks, rinsed and patted very dry; 1½ cups (360 ml) neutral oil for frying; ½ tsp (3 g) fine salt

From the MyKitchenBank Kitchen

A classic Persian stew of tender lamb, yellow split peas, tomato and dried limes, simmered low and slow with turmeric and cinnamon, then crowned with golden fried potato matchsticks. Serve over fluffy basmati rice.

Prep: 35 min
Cook: 2 hr 10 min
Wait: 30 min
Total: 3 hr 15 min
Makes: About 6 cups stew (6 servings)

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Ingredients

6 servings

For the stew
1¾ lb (800 g) boneless lamb shoulder, trimmed, cut into ¾-inch (2 cm) cubes, patted dry
2 medium (350 g) yellow onions, finely diced
3 tbsp (45 ml) neutral oil
1½ tsp (4 g) ground turmeric
4 tbsp (65 g) tomato paste
1 tsp (2.5 g) ground cinnamon
½ tsp (1 g) black pepper, freshly ground
¾ cup (150 g) yellow split peas, rinsed, soaked 30 minutes in cold water, drained
4 cups (950 ml) hot water
3 whole dried limes (limoo amani), pierced 2–3 times with a knife tip
2 medium (300 g) ripe tomatoes, grated on a box grater, skins discarded
1½ tsp (9 g) fine salt, plus more to taste
¼ tsp (0.5 g) saffron threads, ground and steeped in 2 tbsp hot water (optional)
For the fried potatoes
1¼ lb (570 g) Yukon Gold potatoes, peeled, cut into thin ¼-inch (6 mm) matchsticks, rinsed and patted very dry
1½ cups (360 ml) neutral oil for frying
½ tsp (3 g) fine salt

Equipment (6)

5–6 quart (5 L) heavy Dutch oven or pot with lid
12-inch (30 cm) heavy skillet or wide pan for frying
Slotted spoon or spider
Baking sheet lined with paper towels
Sharp knife and cutting board
Fine-mesh strainer

Steps

Before you start

Rinse the split peas and soak them in cold water for 30 minutes while you prep. Drain before using.
Pierce each dried lime 2–3 times with a knife tip so the stew flavors infuse without turning bitter.
Pat the lamb very dry so it browns instead of steaming.
Cut potatoes just before frying and keep them in cold water until you fry, then dry thoroughly to avoid oil spatter.

1
Brown the onions
- Heat 3 tbsp (45 ml) oil in a 5–6 quart Dutch oven over medium heat.
- Add the diced onions and ½ tsp of the salt.
- Cook, stirring often, for 10–12 minutes.
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Ready when: Onions are soft, translucent and golden at the edges.
Tip: Don't rush with high heat; scorched onions make the stew bitter.
2
Sear the lamb
- Raise the heat to medium-high.
- Add the lamb and turmeric.
- Cook, stirring occasionally, for 8–10 minutes, working in two batches if the pot is crowded.
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Ready when: Lamb has lost its raw pink color and the juices have mostly evaporated, with a few browned spots.
Tip: Turmeric burns quickly, so lower the heat if the bottom of the pot darkens.
3
Toast the tomato paste
- Reduce the heat to medium.
- Stir in the tomato paste, cinnamon and black pepper.
- Cook, stirring constantly, for 2–3 minutes.
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Ready when: Paste darkens to brick red and smells sweet and rich.
4
Add peas and limes
- Add the drained split peas, 4 cups (950 ml) hot water, the pierced dried limes and the remaining 1 tsp salt.
- Scrape up any browned bits.
- Bring to a boil, skim off any foam, then cover partially and reduce to low.
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Ready when: Liquid is at a steady, gentle simmer with small bubbles.
Tip: Salt added with the peas is fine here since they are soaked only briefly.
5
Simmer until tender
- Simmer gently, lid slightly ajar, for 60 minutes, stirring every 20 minutes.
- Add the grated tomatoes and saffron liquid, if using, then simmer 30–40 more minutes.
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Ready when: Lamb is fork-tender and peas are soft but still hold their shape; sauce is thick and coats a spoon.
Tip: Add splashes of hot water if the stew looks dry; it should be thick, not soupy.
6
Fry the potatoes
- While the stew finishes, pat the potato matchsticks completely dry.
- Heat 1½ cups (360 ml) oil in a 12-inch skillet over medium-high heat until a potato stick sizzles immediately.
- Fry in 3 batches for 4–6 minutes each, turning occasionally.
- Drain on paper towels and sprinkle with the ½ tsp salt.
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Ready when: Potatoes are deep golden and crisp, with bubbling mostly subsided.
Tip: Wet potatoes cause dangerous spattering and turn soggy, so dry them thoroughly.
7
Adjust and rest
- Taste the stew and add salt if needed.
- If the limes taste too sour or bitter, remove them or press them gently against the pot side to release more flavor, then discard.
- Turn off the heat and rest the stew, covered, for 10 minutes.
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Ready when: Balanced savory, tangy and slightly sweet flavor.
Tip: Leaving dried limes in too long can turn the stew bitter.
8
Serve with potatoes
- Ladle the stew into a wide serving dish or over steamed basmati rice.
- Scatter the hot fried potatoes on top just before serving.
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Tip: Add potatoes at the table so they stay crisp.

Good to know

Tips

Grating the tomatoes gives a smooth sauce without tough skins.
Don't stir too aggressively after the peas soften or they will break down and make the stew mushy.
Pierce the dried limes so they release flavor, and taste after simmering to avoid bitterness.
Keep the stew thick; it should mound on a spoon, because the potatoes sit on top.

Make ahead

Make the stew (through step 5) up to 2 days ahead and refrigerate. Reheat gently over low heat, adding a splash of water. Fry the potatoes fresh just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: stew up to 4 days in an airtight container, potatoes stored separately up to 1 day. Freezer: stew up to 3 months (without potatoes); thaw overnight in the fridge and reheat over low heat with a splash of water until steaming hot (165°F/74°C). Re-crisp leftover potatoes in a dry skillet over medium heat for 3–4 minutes.

Substitutions

boneless lamb shoulder → beef chuck, cut into ¾-inch cubes. Add 20–30 minutes to the simmering time until fork-tender.
dried limes (limoo amani) → 2 tbsp fresh lime juice plus 1 tsp zest, added at the end. Flavor will be brighter and less earthy.
Yukon Gold potatoes → frozen shoestring fries, fried or air-fried per package directions. A shortcut; salt lightly.
yellow split peas → split chana dal. Closest in texture; no soaking difference.