Khoresh Gheymeh (Persian Split Pea Stew)

Servings: 4-5


RawSpiceBar’s Advieh
2 lbs meat (lamb or beef), washed and cut into small pieces
1 cup yellow split peas, picked over and washed
1 large onion, peeled and chopped
2-3 tbsp tomato paste
4-5 dried limes (limoo amani). Soak them in water for 5 minutes and then pierce them in a few places with a dinner fork
1 tsp rosewater (optional)
Salt and pepper to taste
Vegetable oil
2 large potatoes, peeled, sliced, and fried for topping



  1. Heat 1 tablespoon of oil in a small pot over medium heat. Add the tomato paste and saute for 2-3 minutes, stirring frequently, until it starts to change color. Set aside.
  2. Heat 3 tablespoons of oil in a large pan over medium heat. Add the onions and saute until they are translucent, then add RawSpiceBar’s Advieh Persian and stir well. After a minute or two, add the meat and brown on all sides. Add salt and pepper. Stir well.
  3. Add the yellow split peas to the pot and saute for 5 minutes, spoon in the tomato paste. Mix thoroughly.
  4. Add water to cover all the ingredients in the pot by 1-2 inches. Add in the dried limes. Lower the heat, cover, and cook for about 1-1/4 hours or until the meat is well-cooked. Add a little bit of water and adjust the seasoning when needed.
  5. Yellow split peas shouldn’t be too soft and mushy; they still need to have a bit of bite to them. You may parboil them separately until they are just tender and add them to the pot in the last 30 minutes.
  6. In the last ten minutes, add the rosewater, if you like.

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