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Khoresh’e Gheymeh (Iranian stew, vegan version) | Recipe | Kitchen Stories
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Keywords
- kid friendly
- middle eastern
- no refined sugar
- oktoberfest
- easter
- halloween
- vegetarian
- valentines day
- vegan
- main
- gluten free
- crowd pleaser
- prepare ahead
- pescetarian
- comfort food
- lactose free
- alcohol free
- spices
- Meatless
- ugc-hq
Ingredients
- 250 g yellow split peas
- 150 g soya chunks (for traditional, non-vegan: diced meat)
- 4 dried small lemon
- 250 g onion, finely chopped
- oil
- 0.75 tsp turmeric
- 0.75 tsp cinnamon
- black pepper
- 4 tbsp tomato paste (or 4-6 peeled and diced tomatoes)
- 0.25 tsp saffron
- 0.5 tbsp rose water
- salt
- lemon juice
- 250 g potato
- oil (for frying)
- Cooked Persian/Iranian Rice (for serving)
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