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5 from 1 vote

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 Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Persian
Servings: 6 servings
Calories: 380kcal
Author: Shadi HasanzadeNemati

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: 380kcal