Vegan Khoresh Gheymeh (Persian Yellow Split Pea Stew)
In this article, Mani Latifi from Plant-Based Passport shares his recipe for a vegan twist on Khoresh Gheymeh, a Persian stew made with yellow split peas and topped with French Fries, as well as a little insight into Persian cuisine.
Table of Contents
Khoresh Gheymeh – “The French Fry Dish”
The crackle of blistering oil. The aroma of fresh-cut potatoes hitting the pan. The golden brown hue of the perfect fry. Seriously, is there anything more universally satisfying than the perfect French fry?
Okay, so maybe they’re not technically French fries. French fries, after all, are French— or Belgian. (But that’s a story for another time.) Today we’re in Iran and we’re talking about Khoresh Gheymeh—or as I came to refer to it growing up, “The French Fry Dish”.
What is Khoresh Gheymeh?
Khoresh Gheymeh is a Persian stew traditionally made with lamb or beef, yellow split peas, onions, tomato paste, turmeric, cinnamon, fried potatoes and dried limes. It’s served over basmati rice, which is a long-grain white rice. For this veganized version, additional yellow split peas are the protein-rich stand-in for the meat.
If you ever find yourself flipping through a Persian cookbook, you may notice the word khoresh appears a lot. Khoresh actually means “stew” in Farsi—the national language of Iran. We Persians love ourselves some stews. Our stews are usually served over basmati rice and with a number of sides that are meant to be eaten along with the main dish. Some of these sides include khiar shoor (small cucumbers pickled in salty brine), torshi (a pickled vegetable medley), maast (yogurt), fresh herbs (like basil, mint, and parsley), and sliced onions and radishes.
Why You Need to Try Khoresh Gheymeh
As noted above, Khoresh Gheymeh is a stew. A classic stew. A quintessentially Persian stew. Aromatic, warm, complex and a little tart, it’s served over fluffy Persian rice. But if you ask me, the elements that really set it apart from other Persian stews are the fried potatoes (because, well, fried potatoes make everything better) and the limoo omani.
Limoo omani are dried limes popular in many cuisines across the Middle East. As the name suggests, they originated in Oman. These little flavor bombs are jammed full of sour, citrusy and smokey goodness. There’s something about the drying process which adds a subtle hint of smokiness to the limes. They confer a delectable depth of flavor and tang to Khoresh Gheymeh. If you don’t have a local Middle Eastern grocery nearby, you can find them on Amazon.
One of the early observations my Filipina wife and I made about Persian and Filipino cuisines is that they don’t shy away from the sour end of the flavor spectrum. I realize sour dishes can be unfamiliar to the Western palette, but trust me, a little bit of acidity can really get your tastebuds doing the cha-cha-cha.
Steps and Tips
Yellow split peas are essential to this dish: They add great texture and protein. Make sure to get quick-cook split peas to cut down on the cooking time. The quick-cook version does not require pre-soaking. Many standard grocery stores carry them, but you can definitely find them in Middle Eastern/Indian grocery stores or on Amazon.
Pierce the limoo omani: Before tossing the limoo omani into the stew, pierce their rind with a sharp knife or fork. This draws out their flavor and tartness. The rind is very hard (almost like a shell), so be careful! You don’t want to lose a digit in the process.
Submerge the potatoes in water before frying: When frying potatoes, it’s always best to let them sit in a bath of cold water for at least 10 to 15 minutes to wash out as much starch as possible. This ensures maximum crispness. Before placing them in the hot oil, make sure to pat them dry to prevent splattering.
Vegan Khoresh Gheymeh – RECIPE CARD
Vegan Persian Khoresh Gheymeh
Ingredients
- 1 medium Russet potato - peeled and sliced into French fries
- 1 tablespoon extra virgin olive oil - plus more for frying (divided)
- 1 onion - sliced
- 1/2 teaspoon turmeric powder
- 3 cloves garlic - minced
- 1 cup quick-cook yellow split peas - rinsed
- 2 tablespoons tomato paste
- 1/2 teaspoon cinnamon
- 4 dried limes - limoo omani
- 1 1/2 cups water - plus an additional 2 1/2 cups water, divided
- 1 pinch Salt - or more, to taste
- 1 pinch Freshly cracked black pepper - or more, to taste
- 1/2 lime - the juice
- 2 cups steamed basmati rice - to serve
Instructions
- Submerge the potatoes in a cold water bath for 10-15 minutes to draw out the starch. This encourages maximum crispness when frying.
- Heat 1 tbsp of olive oil over medium heat in a pot that has a lid. Add onions and sprinkle with salt to draw out the water. Then stir in the turmeric. Cook until onions are golden brown.
- Meanwhile, bring 1 1/2 cups of water to boil in a saucepan with a lid. Add yellow split peas and reduce heat to simmer. Cover and cook for 14 minutes. Remove from heat. Drain and set aside.
- Puncture each dried lime once on each end with a knife or fork. This draws out the flavor and tartness of the limes. Be careful because the rinds are tough.
- Add garlic to the onions. Cook until garlic is fragrant—about 1-2 minutes. Stir in tomato paste, cinnamon, dried limes, split peas, and 2 1/2 cups of water. Bring to boil, cover, and reduce to simmer. Cook for at least 20 minutes.
- Meanwhile, heat a pan on medium-high heat. Then enough olive oil for a shallow fry (about 1 inch in depth). Pat the potatoes dry to prevent splattering. Then fry them in batches and cook until golden brown. Do not overcrowd the pan. Place the finished French fries on a baking rack placed over a paper towel-lined baking tray and season the fries with salt and pepper. (This method keeps the fries as crispy as possible). Alternatively, place them over a paper towel-lined plate.
- Season the Khoresh Gheymeh with salt and pepper, to taste. Finish with lime juice. Top with French fries and serve with steamed basmati rice. Enjoy!
Equipment
Notes
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Article, recipe and photography by Mani Latifi.
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Thank you for this recipe my husband is a vegetarian and I wanted to give him a taste of his homeland food without the meat part.