Lamb & Lentil Stew
Updated: May 26
Khoresht-e-Gheyme is a very traditional Iranian dish. There’s not an Iranian house that hasn’t at one point made this dish. It’s also made during particular religious ceremonies.
240g diced shoulder of lamb (chopped I to small cubes)
1 Onion (finely chopped)
1 tsp turmeric
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp cinnamon
2 tbsp tomato puree
Pinch ground saffron
3 cups water
1/4 cup yellow split peas
2 dry limes
For the rice
2 1/2 cups rice
1/4 cup oil (to add to water for boiling the rice)
1 tbsp lemon (to add to water for boiling the rice)
1 tbsp salt (to add to water for boiling the rice)
For the rice Tahdig (crispy base)
1/3 cup oil
1/4 tsp saffron
1/2 cup boiling water
For the Gheymeh stew
Finely chop the onion and fry until golden brown.
Add the turmeric and fry for 30 seconds.
Add the diced lamb, salt, pepper and cinnamon.
Keep stirring and fry for 5 minutes.
Add the tomato puree and continue stirring and frying with the lamb for another 5 minutes.
Add the saffron to the lamb and give a quick 30 second mix.
Finely add 3 cups of water, the dry lime and the washed yellow split peas.
Allow to boil for 10 minutes.
Reduce the heat, place the lid back on and allow the stew to cook slowly for 1 hour over low heat.
For the rice
Fill a large pot half way with cold water and place over high heat.
Add the washed rice to the pot.
Add the oil, lemon juice and salt to the pot and stir briefly.
Allow the water to come to the boil.
The rice should be par cooked. To test your rice, take one and break it between your finger and nail, if it breaks but is still slightly firm your rice is ready to be drained.
Once ready, drain your rice with a sieve / Colander.
Add 1/4 tsp saffron to a cup. Boil some water and add 1/2 a cup of it to the saffron.
Add 1/3 cup oil to the pot you drained the rice from.
Put on medium heat and add a layer of rice.
Add two tbsp of the diluted saffron to the rice.
Repeat this until you have no more rice left.
If you have any diluted saffron left, pour it over the top layer of your rice.
Cover the top of your rice lid with a kitchen towel so it absorbs the steam.
Increase the heat to high for 2/3 minutes.
Reduce the heat to low and leave to steam slowly for 30 / 45 minutes. This should give you a good crispy base without burning.
Remove from the heat and serve with the Gheymeh stew.