Khoresh-e Gheymeh (خورش قیمه) — usually shortened to “Gheymeh stew” — is a saffron-tinted braise of tender meat and yellow split peas, brightened with tangy dried limes (limu amani) and finished with crisp match-stick fries (sīrī khoshk) that bob enticingly on the surface. Served at Friday lunches, Ashura charity feasts, and casual week-night dinners alike, it is one of Iran’s most recognizable comfort foods.
Essence & Cultural Role
The word gheymeh refers to dicing meat into small, even cubes. Those morsels simmer slowly with split peas and an onion-tomato base until the legumes soften but keep their shape. Pierced dried limes infuse the broth with a citrus aroma that cuts through the stew’s richness, while a final crown of golden fries adds texture and child-like joy — many Iranians admit they fish out the potatoes first!
Core Ingredients (6 servings)
| Ingredient | Metric | US |
|---|---|---|
| Beef or lamb stew cubes | 600 g | 1 ⅓ lb |
| Yellow split peas, rinsed | 200 g | 1 cup |
| Onion, finely chopped | 1 large | 1 large |
| Tomato paste | 70 g | 3 Tbsp |
| Turmeric | 1 tsp | 1 tsp |
| Ground saffron steeped in 2 Tbsp hot water | pinch | pinch |
| Dried limes (limu amani), pierced | 3–4 | 3–4 |
| Small potatoes, cut in thin fries | 2 | 2 |
| Neutral oil | as needed | as needed |
| Salt & freshly ground pepper | to taste | to taste |
To serve: 6 cups steamed chelo rice, lime wedges, sumac.
Quick Preparation
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Par-fry split peas Sauté peas in 1 Tbsp oil for 2 min; this helps them keep their shape. Remove and set aside.
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Brown base In a heavy pot, heat 2 Tbsp oil. Sauté onion until golden; stir in turmeric. Add meat, sear on all sides, season with salt and pepper.
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Build stew Mix in tomato paste; cook 1 min. Return split peas, add 3 cups water and pierced dried limes. Bring to a gentle simmer, cover, and cook 60–75 min until meat and peas are tender.
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Finish Remove limes if broth is already tangy; crush them gently for extra zing if needed. Stir in saffron water; simmer 10 min to meld flavors. Stew should be thick but pourable.
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Potato topping Meanwhile fry potato sticks in hot oil until deep-gold and crisp; drain on paper towels, salt lightly.
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Serve Ladle stew beside fluffy rice, pile fries on top just before eating so they stay crunchy.
Variations
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Albalu Gheymeh: Add sour cherries in late summer for a jewel-red, sweet-tart twist served at weddings.
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No-Fry Shortcut: Oven-roast potato sticks at 220 °C / 425 °F with a light oil mist for a healthier crunch.
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Chicken Version: Swap meat for boneless chicken thighs; simmer only 30–40 min after peas go in.
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Dash of Cinnamon: Some central-Iran cooks add ¼ tsp cinnamon for warmth.
Pairing Tips
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Chilled mast-o-khiar or doogh cools the palate.
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A crisp Salad-e Shirazi provides fresh acidity.
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Sprinkle sumac over rice to echo the stew’s citrus notes.
Nutritional Snapshot (per 1-cup stew, no rice)
≈ 290 calories • 23 g protein • 9 g fat • 28 g carbs • good source of folate, iron, and fiber from split peas.
With its sunny saffron hue, gentle tang, and irresistible potato topping, Khoresh-e Gheymeh proves how Persian cooking transforms a few pantry staples into a soul-soothing feast.
