Khoresht Ghaimeh - Persian Stew With Meat And Split Peas

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 lb lamb (or you can use beef)
• 2 medium onions, diced
• 4 garlic cloves, minced
• 3 persian lemons
• 5 cups water
• 2 (14 1/2 ounce) cans stewed tomatoes, diced
• 1/2 cup split peas
• 1 tablespoon tomato paste
• 4 tablespoons olive oil
• 1/2 teaspoon turmeric
• 2 teaspoons spices, advieh (this can be found at a middle eastern market. or you can use vegetable or chicken bouillon.)
• salt and pepper
• 1 cup french fries (i use frozen)

Recipe

• 1 heat a dutch oven or large pot over medium heat and add olive oil.
• 2 add onions and garlic and cook until translucent.
• 3 add meat and let it brown for a few minutes.
• 4 once the meat is browned, add turmeric.
• 5 give the pot a few stirs, allowing the spices to release their flavors.
• 6 prick the persian lemons with a fork and add to the pot with 5 cups of water. season to taste.
• 7 cover and cook one hour.
• 8 add tomatoes, split peas, tomato paste, and advieh. cook for 1 1/2 to two hours.
• 9 while the strew cooks, give it a stir every so often so the bottom does not stick. adjust seasonings.
• 10 about 15 minutes before planning to serve your khoresht, cook the french fries. depending on what kind you prefer, you can bake or fry them.
• 11 i bake them, so spray a cookie sheet with nonstick spray and add french fries. bake at 400 degrees for 7 minutes on each side. remove from the oven and sprinkle with salt.
• 12 once the khoresht is done, place it in a serving bowl and top with french fries.
• 13 serve over basmati rice.