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.
Servings: 6 servings
- 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
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.
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