Khoresh Gheymeh (Persian Split Pea Stew)

Name: Khoresh Gheymeh (Persian Split Pea Stew)
Total time: 150 min
Ingredients: 1 tablespoon neutral oil; 1 onion, diced; 1 garlic cloves, minced; 1 ½ teaspoon turmeric; ¾ teaspoon salt; 2 tablespoons tomato paste; 1 pound stew beef, cut into 1 inch cubes; ½ teaspoon ground black pepper; 3 cups water; ¼ teaspoon saffron, ground in a glass or porcelain mortar and pestle; 3 limoo omani (Persian dried limes), pierced and steeped in hot water for 10-15 minutes; 1 pinch ground cinnamon; ¾ cup yellow split peas

www.jewishfoodsociety.org

View full recipe on www.jewishfoodsociety.org

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.jewishfoodsociety.org.

Share this recipe:

Cooking tools:

Ingredients

1 tablespoon neutral oil
1 onion, diced
1 garlic cloves, minced
1 ½ teaspoon turmeric
¾ teaspoon salt
2 tablespoons tomato paste
1 pound stew beef, cut into 1 inch cubes
½ teaspoon ground black pepper
3 cups water
¼ teaspoon saffron, ground in a glass or porcelain mortar and pestle
3 limoo omani (Persian dried limes), pierced and steeped in hot water for 10-15 minutes
1 pinch ground cinnamon
¾ cup yellow split peas