Khoresh Gheymeh (Persian Lamb Stew)


1 tbsp advieh
1 1/2 lbs lamb or beef, cubed
1 cup yellow split peas
1 onion, diced
3 tbsp tomato paste
4-5 dried limes, soaked
1 tsp rosewater (optional)
Salt and pepper to taste
Vegetable oil
2 potatoes, peeled, sliced, and fried, to top



  1. In a large Dutch oven, add oil over medium heat. Add onions and saute, 5-7 minutes, until translucent. Add advieh, meat, salt and pepper and brown on all sides.
  2. Add tomato paste and split peas and saute, 5-6 minutes. Add dried limes and water to cover all the ingredients in the pot by 1-2 inches.
  3. Cook, 1 to 1 1/2 hours or until split peas are just cooked through. Add rosewater in the last 10 minutes. Top with french fries and enjoy!

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