Tender beef, split peas and crispy roasted potatoes meet tangy Persian dried limes(Khoreh Gheymeh is the cozy, fragrant stew your weeknight needs.)
Khoresh Gheymeh is one of the most beloved staples of Iranian cuisine—a hearty meat-and-potato stew that captures the soul of Persian home cooking
Its depth of flavor comes from advieh, the classic Persian spice blend. Fragrant cinnamon and cardamom mingle with earthy cumin and coriander, while a whisper of dried rose petals adds a delicate floral note. Yet, the ingredient that unmistakably marks this dish as Persian is limu omani—the dried limes unique to Iran.
These dried limes deliver an intense citrus tang layered with earthy, fermented undertones. Their complex taste is created through a traditional sun-drying process that concentrates their sour, bitter, and aromatic qualities into something truly extraordinary. The first whiff of limu omani is unforgettable—sharp, fragrant, and unlike anything else in the spice world. Sharing a bag of these limes with someone new to them is always a joy, just to watch their astonished reaction to this treasured Iranian flavor.
This is how Iranians elevate a simple meat-and-potato stew: with jewel-toned spices and the magic of dried limes. I love serving Khoresh Gheymeh alongside a crisp Salad Shirazi or a cooling cucumber-and-mint yogurt.
Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
15 minutes | 1 hr 45 minutes | 2 hours | Main Course | Persian | 4 |
Quantity | Ingredient |
|---|---|
1/2 cup | yellow split peas, rinsed |
1 1/2 cups | water, adjust as needed |
Quantity | Ingredient |
|---|---|
1 | onion, diced |
4 tablespoons | olive oil |
1 teaspoon | turmeric, ground |
1 pound | stew beef, 1/2-inch pieces |
4 tablespoons | tomato paste |
1 1/2 cup | water, adjust as needed |
1 1/2 teaspoons | salt, adjust to your taste |
1/2 teaspoon | black pepper, ground |
3 | Limu Omani, Persian dried limes, poked through with a paring knife |
1/2 teaspoon | Advieh, Persian spice mix, optional (see note) |
1 teaspoon | sugar |
1/4 teaspoon | ground saffron, dissolved in 2 tablespoons water |
Quantity | Ingredient |
|---|---|
2 large | Yukon Gold potatoes, sliced to resemble french fries |
4 tablespoons | olive oil |
1/2 teaspoon | salt |
1/2 teaspoon | turmeric, ground |
In a small pot bring the yellow split peas and water to a gentle boil. Keep an eye on the pot as yellow split peas produce lots of foam and can spill over.
Once boiling, partially cover and simmer on low heat for about 15–20 minutes. The yellow split peas are partially cooked at this stage and will continue to cook further once integrated into the stew. Remove from the heat, strain and set aside.
Sauté the onions with oil in a large pot over medium heat for 10 minutes or until lightly browned.
Add turmeric and sauté for an additional 2 minutes. The onions should be golden in color and aromatic at this stage.
Add the beef pieces to the onions, increase the flame to medium-high and sauté for about 5 minutes.
Continue by adding the tomato paste and sauté for a couple of minutes on medium heat to bring out the flavor of the tomato paste.
Add 1 1/2 cups of water, salt, and pepper, cover, and cook for 45 minutes over low heat.
Continue by adding the Limu Omani, Advieh, and sugar to the stew. Stir and simmer for 20 minutes.
Gently stir in the partially cooked yellow split peas, and continue to simmer on low heat for 15 minutes.
While the meat is cooking, toss the potatoes with oil, salt, and turmeric and place single-layered on a baking sheet.
Place the potatoes in a 375°F oven and roast for about 30 minutes, or until golden and crispy. The author prefers convection to roast to golden perfection without flipping; if not using convection, be sure to flip the potatoes once.
Check the stew to ensure the meat is fully cooked and tender while the majority of the yellow split peas are still holding their shape.
Add the saffron-water and gently mix.
The stew should be slightly tart and dense with ingredients, but not too dry or runny with liquid. Adjust as needed.
Take the stew off the heat, and allow to set for 10 minutes.
Place the stew in a serving bowl and top with the crispy golden potatoes and serve with Persian saffron basmati rice.
Item | Storage |
|---|---|
Stew (assembled) | Keeps refrigerated; reheat gently until bubbling and serve with freshly roasted potatoes if needed. |
Unroasted split peas / Components | Yellow split peas can be pre-cooked and refrigerated; potatoes best roasted before serving for crispness. |
Advieh – Persian spice mix
Combine equal portions of the following spices to have one batch. Store in a dark, airtight container for future use: ground cardamom, cinnamon, cumin, coriander and rose petals.
Limu Omani
Persian dried limes are available at Persian or West Asian markets. They supply the stew’s distinctive sour-citrus, earthy-fermented note; poke them with a paring knife before adding so flavor is released.
Serving suggestion
Serve with Persian saffron basmati rice, and a side such as Salad Shirazi or cucumber-and-mint yogurt.
