Main Dish
Gheymeh (Persian Split Pea and Beef Stew with Crispy Potato Sticks)
Original name: Gheymeh (Split Pea Stew with Beef and Fried Potato Strips)
About this dish
Gheymeh is a beloved Persian comfort food—a rich, tomato-based stew of tender beef and yellow split peas, fragrant with cumin and dried lime. It's traditionally served over saffron rice and crowned with crispy fried potato strips.
As a Chinese cook, I see it like our braised beef but with a tangy, aromatic twist. Don't skip the dried limes (limoo amani); they're the secret to Gheymeh's signature sour depth!
Ingredients
UK and US measurements are both included for every recipe.
Yellow Split Peas
grain1 cup (200g)
Imperial measurement: 1 cup
Stewing Beef
protein500g
Imperial measurement: 1.1 lbs
Onions
vegetable2 large (300g)
Imperial measurement: 2 large
Garlic
herb3 cloves
Turmeric
spice1 tsp
Cumin
spice1 tsp
Tomato Paste
other3 tbsp
Dried Limes (Limoo Amani)
other2-3 limes, pierced
Imperial measurement: 2-3
Water or Beef Broth
liquid4 cups (960ml)
Imperial measurement: 4 cups
Potatoes
vegetable3 medium (400g)
Imperial measurement: 3 medium
Vegetable Oil
fatenough for deep frying
Salt and Pepper
seasoningto taste
Saffron
spice1/4 tsp
Method
Soak split peas
1 hourRinse split peas, cover with water, and soak for 1 hour. Drain.
Brown the meat
10 minutesHeat 2 tbsp oil in a large pot over high heat. Sear beef in batches until browned. Remove.
Sauté aromatics
12 minutesReduce heat to medium, add sliced onions, cook until golden (10 min). Add garlic, turmeric, cumin, and a pinch of black pepper; stir 1 minute.
Add tomato paste and limes
5 minutesStir in tomato paste for 2 minutes. Return beef, add drained split peas, pierced dried limes, and water/broth. Bring to a boil.
Simmer the stew
1 hourReduce heat to low, cover, and simmer for 1 hour until beef and split peas are tender. Check occasionally, add water if needed. Season with salt.
Prepare potato strips
15 minutesPeel potatoes, cut into thin julienne (matchstick) strips. Rinse and pat dry. Heat oil to 180°C (350°F) in a pan. Fry potatoes in batches until golden and crisp. Drain on paper towels. Season with salt promptly.
Final stew prep
5 minutesBefore serving, remove dried limes (they soften; you can squeeze some juice back in if desired). Adjust salt, simmer a few more minutes if too thin.
Serve
2 minutesIn a bowl, heap basmati rice, spoon generous amount of Gheymeh stew, and top generously with crispy potato strips. Enjoy!
Equipment
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Nutrition facts
Tips
- Soak split peas—kind of compulsory if you don't want a stew that congeals into a brick. Soaking makes them tender faster, add them later so they don't turn to mush.
- I brown my beef in small batches and yell NEVER CROWD THE PAN. Gets that golden crust for stock-flavor credits.
- You absolutely cannot cheat the dried limes, aka limoo amani, they make that special sour-bitter note that exactly equals zero convenient substitutes.
- Instant potato luster bonus: for soft n' not-blobby strips, actually keep your water rinses active and absorb sticking water thoroughly.
Serving suggestions
- Traditionally served with Persian saffron basmati rice. Add few fresh mint or basil leaves to background for extra performance harmony.
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Recipe by
Lin Zhao
Specialises in Chinese cuisineLin Chen makes hand-pulled noodles while blindfolded. It's a party trick that also feeds people.
Describe yourself in three words: Show-off, fun, stretchy.