Khoresht-e Gheimeh

1. 1

   In a large pan, fry the onion in the oil until soft.

2. 2

   Add the meat and saute, turning to brown it all over.

3. 3

   Add the water and bring to the boil.

4. 4

   Remove the scum and add turmeric, cinnamon, nutmeg, and pepper.

5. 5

   Pierce a few little holes in the dried limes with a pointed knife and put them in.

6. 6

   Simmer for 1 hour, then add the drained split peas and cook 1/21 hour more, or until the meat and split peas are very tender, adding salt towards the end and more water, if needed, to keep the meat covered.

7. 7

   The rice and sauce are also served topped with fried diced potatoes.

8. 8

   These are added in the pan, at the end of cooking, to sit on the surface of the stew and soak up some of the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.