🍲 Gheimeh
Gheimeh is a Persian stew of diced lamb and yellow split peas simmered with onion, tomato paste and tangy dried limes, topped with crisp fried potato sticks. It is thick, hearty and gently sour, with the soft split peas thickening the sauce. It is a staple of Iranian home cooking and religious gatherings.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g lamb shoulder, diced
- 100 g yellow split peas, rinsed
- 2 onions, chopped
- 2 tbsp tomato paste
- 3 dried limes, pierced
- 2 potatoes, cut into thin sticks
- 4 tbsp oil, 1 tsp turmeric, salt, pepper
Method
- Fry the onions in 2 tbsp oil until golden, add the turmeric and lamb and brown on all sides.
- Stir in the tomato paste for 2 minutes, add the dried limes and 800 ml water, cover and simmer for 1 hour.
- Add the split peas and simmer for 40 minutes more until the lamb and peas are tender; season.
- Fry the potato sticks in the remaining oil until crisp and drain well.
- Serve the stew topped with the potato sticks.
How to make it lighter
- Bake the potato sticks in the oven with 1 tsp oil instead of frying them.
- Trim visible fat from the lamb before cooking, or skim the fat off the stew.
- Fill half the plate with salad or herbs alongside the stew.
History
Gheimeh is one of the classic khoresh (stews) of Iranian cuisine and is traditionally cooked in large pots and shared during Muharram ceremonies. It is eaten across Iran and in Iranian homes abroad today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →