Khoresh-e-Gheymeh

Dried lime, lamb, and split pea stew

 

3 tbsp olive oil

3 small or 2 large onions, roughly diced

1kg boneless lamb neck fillets, sliced into 1" pieces (or lamb stew meat

2 tsp turmeric

2 pinches saffron threads

1 tsp cinnamon

150g tomato paste

salt and pepper

8 Persian dried limes (aka black limes) or preserved lemons

1 cup/200g yellow split peas

 

Cook onions on medium until translucent. Increase to high, fry lamb about 5 minutes. Stir in turmeric, saffron, and cinnamon to coat the meat, then add tomato paste, salt, and pepper, cook 1 minute.

Prick limes with a fork, add them, add just enough cold water to cover the pan, then slow cook for 1.5 hours.

Add split peas, cook 1 hour more.

Serve with basmati rice.

 

Source: Persiana by Sabrina Ghayour