Persian Saffron Lamb Stew (Khoresht-e Gheymé)

A fragrant and hearty Persian stew featuring tender lamb simmered with split peas, tomatoes, and a touch of saffron. Served best with fluffy basmati rice, it offers a perfect balance of rich flavors and traditional spices.

Steps

1. Rinse the split peas and soak saffron in warm water. 2. Heat oil in a pot over medium heat and sauté the onion until golden. 3. Add garlic and turmeric, cook for another minute. 4. Add lamb cubes and brown on all sides. 5. Stir in tomato paste, chopped tomato, and drained split peas. 6. Pour water or broth into the pot; add salt, pepper, and dried lime if using. 7. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour until lamb and peas are tender. 8. Stir in saffron water in the last 10 minutes of cooking. 9. Check seasoning and adjust if needed. 10. Serve hot over steamed basmati rice and garnish with fresh parsley or cilantro.

150g lamb shoulder, cut into cubes 2 tbsp yellow split peas 1 small onion, finely chopped 1 garlic clove, minced 1 medium tomato, chopped 1/2 tsp turmeric A pinch of saffron threads soaked in 1 tbsp warm water 1 tbsp tomato paste 2 tbsp vegetable oil 1 cup water or lamb broth Salt and pepper to taste 1 dried lime (optional, pierced) Fresh parsley or cilantro for garnish (optional)