Khoresh Gheimeh (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 time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Heat oil in a pot over medium heat.
- 2
Saute onion until golden brown.
- 3
Add in the lamb, turmeric, salt, pepper and cinnamon. Sear until the lamb is brown on all sides.
- 4
Add split chickpeas and stir well.
- 5
Add in tomato paste and water.
- 6
Bring to boil and simmer over medium low until the lamb is cooked.
- 7
Pierce holes in the dried limes using a fork and add the to the stew. Let it simmer for another 10 minutes.
- 8
For gheimeh bademajn (With eggplant)
- 9
Wash and peel the eggplants. Cut them in half widthwise and then in half lengthwise.
- 10
Sprinkle some salt on them and place them in a colander. Let them sit for 30 minutes.
- 11
Rinse and dry the eggplants.
- 12
Heat 4 tablespoons vegetable oil in a pan over medium heat and fry the eggplants for about 4 minutes on each side until cooked.
- 13
When ready to serve, gently add the eggplants to the stew and let them simmer for 5 minutes. Serve the stew with white rice.
- 14
For gheimeh sibzamini (with potatoes)
- 15
Wash and peel the potatoes. Cut them into sticks.
- 16
Heat oil in a pan over medium heat.
- 17
Fry the potatoes in the oil until they're soft and golden brown.
- 18
Season with salt.
- 19
Serve the stew in bowls and top with fried potatoes.