Khoresh Gheimeh Recipe (Persian Split Chickpea Stew)

4.84 from 12 votes
Jump to RecipeComment

This post may contain affiliate links.

Khoresh gheimeh is a Persian stew made with lamb and split chickpeas. Learn how to make gheimeh recipe with a step-by-step tutorial and video. 

We’ve got rave reviews on our Persian recipes and we have a new one for you! Gheimeh is a delicious stew that’s up on the popular Persian recipes with zereshk polo, khoresh kadoo (chicken and zucchini stew) and ghormeh sabzi. Serve it with some salad shirazi for a complete Persian meal.  

Khoresh gheimeh is a Persian stew made with lamb and split chickpeas. Learn how to make gheimeh recipe with a step-by-step tutorial and video. 


 

What is gheimeh?

Khoresh gheimeh or as it’s usually called, gheimeh, is a Persian dish from the stew (khoresh) family that’s usually served with rice. It’s usually made with split chickpeas, lamb and spices. The word “gheimeh” itself comes from the Turkic word qiyma meaning minced meat. This is one of the most popular Persian dishes that’s common in every household. There are over six variations of gheimeh based on different regions of Iran. But two of the most popular gheimeh recipes are:

  • Gheimeh sibzamini: Topped with fried potatoes right before serving.
  • Gheimeh bademjan: Paired with fried eggplants instead of potatoes. 
twp plates of rice serve with Persian gheimeh stew.

This recipe includes both variations, plus a vegetarian version if you prefer not to use meat in this recipe. Gheimeh is an easy and family friendly recipe that everyone loves. It’s also a common dish that’s served during ashoora, a mourning day significant to Shia muslims. 

Khoresh gheimeh ingredients 

To make this delicious Persian stew, you need a few ingredients that you can find in almost any supermarket: 

  • Onion 
  • Lamb 
  • Split chickpeas
  • Turmeric, cinnamon, salt and pepper
  • Tomato paste 
  • Dried lime (Amani lime)
  • Eggplants or potatoes (depending on the version you’re making) 
ingredients to make gheimeh recipe is eggplants, potatoes, lamb, salt, chana dal, spices and onion.

What cut of lamb should I use?

If your supermarket sells stew lamb, that’s the best choice for this recipe. However, boneless leg of lamb works as well if you cut it into small bite size pieces. For this Persian stew recipes, you need boneless pieces of lamb. 

Can I use beef instead of lamb?

Traditionally, Persian stews are made with lamb but I’ve made them with stew beef and it works well. So if you cannot find lamb, or simply are not a fan of it, you can easily use beef instead. 

Split chickpea 

Also known as chana dal or lappeh(لپه) in Farsi, this legume is the main ingredients of khoresh gheimeh in Iranian cuisine. It’s also used in India, South African and Trinidad. For more information, please check out this article about lappeh and its uses.

How to make Persian gheimeh recipe 

Iranian usually use a pot and their gas stove to make gheimeh or any other kind of stew. However, with all the kitchen devices such as slow cooker and instant pot available to everyone now, it could be useful to have instructions for each of them. 

  • Stove top:

    • Heat oil in a pot and saute onion until golden brown. 
    • Add in stew meat and spices, sear until the stew meat pieces are brown on all sides. 
    • Add split chickpeas, tomato paste and water. Bring to simmer and cook until the lamb and split chickpeas are completely cooked.
    • While the stew is cooking, fry potatoes or eggplants. 
    • Pierce amani limes with a fork and add them to the simmering stew. Let them cook for a few minutes until they soften. 
    • If serving gheimeh with fried eggplants, place them in the stew for a few minutes before serving. 
    • If serving with potatoes, simply top the stew with French fries right before serving.
  • Slow cooker:

    • Saute onion in a pan until golden brown. 
    • Add in stew meat and spices. Sear until the meat is brown on all sides. 
    • Transfer the meat and onion to the slow cooker. Add in split chickpeas, tomato paste and water. 
    • Stir well to make sure everything is well combined. 
    • Cook on high for 4 hours or until the meat is completely cooked. 
    • Poke holes into the amani limes with a fork and add them to the stew. Cook on low for 30 minutes. 
    • Serve with fried potatoes or fried eggplant. 
  • Instant pot:

    • Cook split chickpeas in a sauce pan with water and a pinch of salt. This will take about 20 minutes. You don’t want the split chickpeas to be mushy, just cooked. So please keep a close eye. 
    • Press “saute” button and heat some oil in the instant pot. 
    • Saute onion until golden, add in the lamb and spices. Sear until brown. 
    • Add in tomato paste and water. Lock the lid and press the “pressure cook” button. 
    • Set the timer for 25 minutes. 
    • Once the time is up, do a quick release and open the lid. Try a piece of lamb to make sure it’s cooked. 
    • Add the split chickpeas to the stew. Pierce holes into amani limes and add them to the stew as well. 
    • Press “saute” button again and cook with the lid off for about 10 minutes or until the limes are soft. 
    • Serve with fried eggplants or potatoes. 

Can I make vegetarian gheimeh?

Absolutely. If you would like to make vegetarian Persian gheimeh, you can simply leave out the lamb. It’s not necessary to add any other ingredients instead of meat but if you’re looking for a substitute, white button mushrooms are a good option.

What to serve gheimeh with 

All Persian stews are traditionally served with Persian white rice (chelow). However, you can also serve them with saffron rice, instant pot white rice or even instant pot brown rice. I also love having the leftovers with a piece of bread. 

a plate of rice with split chickpea stew.

Looking for more Persian recipes? 

Notes and tips to make this Persian stew at home

  • Can’t find split chickpeas? I don’t like making specific rules for a dish, therefore if you really cannot find chana dal or lappeh, simply use canned chickpeas, but add them after the lamb is cooked in the tomato sauce. 
  • What to do with the leftovers: Store the leftovers in an airtight container and refrigerate for up to 4 days. It’s best to reheat gheimeh in a sauce pan over medium heat.
  • You can also freeze khoresh gheimeh. After it’s completely cool, transfer the stew into a freezer safe dish and freeze for up to 2 months.
  • If you cannot find amani lime (dried Persian lime), use 2 tablespoons fresh lemon juice. 
you can serve this dish with eggplant as well.

More Persian Recipes

Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

4.84 from 12 votes

Khoresh Gheimeh Recipe (Persian split chickpea stew)

Khoresh gheimeh is a Persian stew made with lamb and split chickpeas. Learn how to make gheimeh recipe with a step-by-step tutorial and video. 
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 6 servings
Save this Recipe
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 tbsp vegetable oil
  • 1 large onions, finely chopped
  • 1 lb lamb, cut into stew meat pieces
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cinnamon
  • 2 cups split chickpeas , chana dal
  • 3 tbsp tomato paste
  • 6 cups water
  • 5 dried Persian limes, amani lime
  • 6 Chinese eggplants, washed and peeled
  • 4 russet potatoes, washed and peeled

Instructions 

  • Heat oil in a pot over medium heat.
  • Saute onion until golden brown.
  • Add in the lamb, turmeric, salt, pepper and cinnamon. Sear until the lamb is brown on all sides.
  • Add split chickpeas and stir well.
  • Add in tomato paste and water.
  • Bring to boil and simmer over medium low until the lamb is cooked.
  • Pierce holes in the dried limes using a fork and add the to the stew. Let it simmer for another 10 minutes.

For gheimeh bademajn (With eggplant)

  • Wash and peel the eggplants. Cut them in half widthwise and then in half lengthwise.
  • Sprinkle some salt on them and place them in a colander. Let them sit for 30 minutes.
  • Rinse and dry the eggplants.
  • Heat 4 tablespoons vegetable oil in a pan over medium heat and fry the eggplants for about 4 minutes on each side until cooked.
  • When ready to serve, gently add the eggplants to the stew and let them simmer for 5 minutes. Serve the stew with white rice.

For gheimeh sibzamini (with potatoes)

  • Wash and peel the potatoes. Cut them into sticks.
  • Heat oil in a pan over medium heat.
  • Fry the potatoes in the oil until they're soft and golden brown.
  • Season with salt.
  • Serve the stew in bowls and top with fried potatoes.

Video

Nutrition

Calories: 526kcal | Carbohydrates: 80g | Protein: 31g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 331mg | Potassium: 1442mg | Fiber: 24g | Sugar: 12g | Vitamin A: 174IU | Vitamin C: 17mg | Calcium: 168mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

You may Also Like

4.84 from 12 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. 5 stars
    I tried it and fell in love with the eggplant. The flavor combination is delicious. The whole family loved it!

  2. 5 stars
    Made this for dinner last night and we loved it! It was so rich in flavor, hearty, satisfying, and I loved that it’s plant based and healthy too!

  3. 5 stars
    Such a wonderful and comforting stew! All those flavors sound incredible paired with the split chickpeas.

  4. 5 stars
    I made this delicious chickpea stew last night and it was amazing! So flavorful with wonderful colors and textures. This recipe’s definitely a keeper!