Khoresh Gheimeh Recipe (Persian split chickpea stew)

Method17 steps

1. 1

   Step 1: Choose ONE finish: eggplant (steps 8–12) OR potatoes (steps 13–17). First heat the 2 tbsp stew-base oil over medium heat. The separate garnish oils are not part of this 2 tbsp.

   Uses 2 tbsp vegetable oil for stew base

2. 2

   Step 2: Saute onion (1) until golden brown.

   Uses Heated measured stew-base oil · 1 large onions (finely chopped)

3. 3

   Step 3: Add in the lamb (1 lb), turmeric (1/2 tsp), salt (½ tsp), pepper and cinnamon (1/8 tsp). Sear until the lamb is brown on all sides.

   Uses Golden sautéed stew onion · 1 lb lamb (cut into stew meat pieces) · 1/2 tsp turmeric · ½ tsp salt for stew base · 1/4 tsp black pepper · 1/8 tsp cinnamon

4. 4

   Step 4: Add split chickpeas (2 cups) and stir well.

   Uses Browned spiced lamb and onion · 2 cups dry split chickpeas (chana dal)

5. 5

   Step 5: Add in tomato paste (3 tbsp) and water (6 cups).

   Uses Lamb, onion and dry chana dal · 3 tbsp tomato paste · 6 cups water

6. 6

   Step 6: Bring the stew to a boil, then simmer over medium-low until BOTH lamb is fully cooked and fork-tender and the split chickpeas are completely tender. While it simmers, prepare only your chosen garnish route below. No exact stew-duration timer is specified by the method.

   Uses Lamb and chana dal in tomato-water stew base

7. 7

   Step 7: Once BOTH lamb and split chickpeas are tender, pierce the dried limes with a fork and add to the stew. Simmer 10 more minutes.

   Simmer with limes · 10 minUses Fully cooked tender lamb and chana-dal stew · 5 dried Persian limes (amani lime)

8. 8

   Step 8: EGGPLANT ROUTE ONLY: Wash and peel the eggplants if not already prepared. Halve widthwise, then lengthwise. Skip steps 8–12 entirely if choosing potatoes.

   Uses 6 Chinese eggplants, ONLY for the eggplant garnish route · Separate water ONLY to wash and rinse salted eggplant; discarded

9. 9

   Step 9: EGGPLANT ROUTE ONLY: Sprinkle with the separate unmeasured eggplant salt, put in a colander and leave 30 minutes. Keep the½tsp stew salt separate.

   Sweat eggplant only if eggplant chosen · 30 minUses Cut eggplant pieces for chosen eggplant route · Some additional salt ONLY for sweating eggplant; rinsed away

10. 10

    Step 10: EGGPLANT ROUTE ONLY: Rinse away the salting salt with separate water and dry the pieces thoroughly.

    Uses Salt-sweated eggplant pieces · Separate water ONLY to wash and rinse salted eggplant; discarded

11. 11

    Step 11: EGGPLANT ROUTE ONLY: Heat the separate 4 tbsp vegetable oil over medium heat. Fry prepared eggplant about 4 minutes on each side per batch until fully cooked and tender.

    Fry eggplant 4 minutes each side per batch · 8 minUses Rinsed thoroughly dried eggplant pieces · 4 tbsp vegetable oil ONLY for eggplant frying

12. 12

    Step 12: EGGPLANT ROUTE ONLY: Gently add the fully cooked fried eggplants to the finished stew and simmer 5 minutes. Serve with ready cooked white rice. This completes the eggplant route; do not continue to the potato alternative.

    Simmer eggplants · 5 minUses Finished shared lamb/chana-dal/lime stew · Fully cooked fried eggplants from chosen route · Ready cooked white rice to serve; quantity unspecified

13. 13

    Step 13: POTATO ROUTE ONLY, instead of steps 8–12: Wash and peel the potatoes, then cut into sticks.

    Uses 4 russet potatoes, ONLY for the potato garnish route

14. 14

    Step 14: POTATO ROUTE ONLY: Heat a separate quantity of frying oil in a pan over medium heat; its amount is not specified. Do not reuse the 2 tbsp stew oil or 4 tbsp eggplant-route oil.

    Uses Separate frying oil ONLY for potatoes; quantity unspecified

15. 15

    Step 15: POTATO ROUTE ONLY: Fry potato sticks in the prepared oil until fully tender and golden brown.

    Uses Prepared raw potato sticks · Heated separate potato-frying oil

16. 16

    Step 16: POTATO ROUTE ONLY: Season cooked potatoes with the separate unmeasured potato salt to taste.

    Uses Fully cooked golden fried potatoes · Some additional salt ONLY to season fried potatoes

17. 17

    Step 17: POTATO ROUTE ONLY: Serve the finished stew in bowls with ready cooked white rice and top with the prepared fried potatoes. Do not add the eggplant alternative.

    Uses Finished shared lamb/chana-dal/lime stew · Salted fully cooked fried potato garnish · Ready cooked white rice to serve; quantity unspecified