Persian Lamb & Yellow Split Pea Stew (Khoresh Geime

Name: Persian Lamb & Yellow Split Pea Stew (Khoresh Geimeh)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Yellow Onion, Chopped; 2 Tablespoons Safflower Oil, Divided; 1- 1/2 pound Lamb Shoulder Or Lamb Chops (bone In); 1 Tablespoon Turmeric; 1 Tablespoon Salt; 1 teaspoon Pepper; 1- 1/2 cup Yellow Split Peas, Soaked For 1-2 Hours; 2 Tablespoons Tomato Paste; 3 whole Small Tomatoes, Diced; 6 ounces, fluid Crushed Tomatoes; 1 teaspoon Saffron, Ground (optional); 1- 1/2 cup Water; 5 whole Dried Limes; Shoestring Potatoes, To Serve (optional)

Servings: persons

1 whole Medium Yellow Onion, Chopped
2 Tablespoons Safflower Oil, Divided
1- 1/2 pound Lamb Shoulder Or Lamb Chops (bone In)
1 Tablespoon Turmeric
1 Tablespoon Salt
1 teaspoon Pepper
1- 1/2 cup Yellow Split Peas, Soaked For 1-2 Hours
2 Tablespoons Tomato Paste
3 whole Small Tomatoes, Diced
6 ounces, fluid Crushed Tomatoes
1 teaspoon Saffron, Ground (optional)
1- 1/2 cup Water
5 whole Dried Limes
Shoestring Potatoes, To Serve (optional)

1
Saute chopped onion in 1 tablespoon oil until clear and beginning to brown.
2
Next, sear lamb in the onion mixture for just a minute or two.
3
At this time, add turmeric and make sure youve coated your lamb with it.
4
Add salt and pepper and remove from heat to put into slow cooker (which should still be off).
5
Drain yellow split peas, transfer to a shallow pan and saute for 3 minutes until they begin to firm.
6
Add tomato paste, fresh and crushed tomatoes to slow cooker, along with yellow split peas, ground saffron, and the water.
7
Turn slow cooker on auto or low (high only if youre in a hurry).
8
Wait for 1 1/2 hours to pass.
9
Poke 4 or 5 holes in your dried limes and add to slow cooker.
10
Push them down so water begins to fill them and they arent floating to the top.
11
Let cook on low for at least 5 hours.
12
Remove lamb bones and dried lime (neither are edible).
13
Serve with Basmati rice and top with shoestring potatoes (optional).

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole Medium Yellow Onion, Chopped, 2 Tablespoons Safflower Oil, Divided, 1- 1/2 pound Lamb Shoulder Or Lamb Chops (bone In), 1 Tablespoon Turmeric, and more.

Yes, Persian Lamb & Yellow Split Pea Stew (Khoresh Geimeh) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Persian Lamb & Yellow Split Pea Stew (Khoresh Geimeh)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions