Persian everyday stew · Dried lime
Gheimeh Recipe (Persian Split Pea Stew)
Soak the peas. Cook peas apart. Fries on top.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenGheimeh is the stew Iranians make for gatherings and religious dinners: lamb, yellow split peas and dried lime in a tomato sauce, finished with crisp potato straws. The split peas either stay hard or collapse into mush. The fix is soaking them, cooking them separately until just tender, and adding them for the final 20 minutes.
The 3 laws of gheimeh
Why this recipe works
Peas in from the start
Separate cooking keeps them whole.
Whole limes
Piercing lets flavour in without bitterness.
Fries in the stew
Adding at serving keeps them crisp.
Shopping and prep list
Ingredients
Stew
Topping
The NineFoods pea gauge
Are the split peas ready?
Press a pea between your fingers.
Method · 4 stages
Step by step
Base
- Fry onions golden, add turmeric and lamb and brown.
- Stir in tomato paste and fry 2 minutes.
Braise
- Add water, dried limes, cinnamon and salt; simmer covered.
Peas
- Meanwhile boil peas in fresh water. Use the gauge above.
- Drain and add to the stew for the last 20 minutes with saffron.
Serve
- Pile crisp potato straws on top just before serving.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Not soaked or old peas.
Fix next time
Soak and boil separately until soft.
Why
Cooked too long in stew.
Fix next time
Add peas only for the last 20 minutes.
Why
Dried lime seeds.
Fix next time
Pierce limes and remove if it gets strong.
Why
Added early.
Fix next time
Top only at the table.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Lamb | Main | Beef chuck |
| Yellow split peas | Body | Chana dal |
| Dried lime | Sour aroma | Lemon juice and zest |
| Potato straws | Crunch | Fried eggplant (gheimeh bademjan) |
After the meal
Serve, store, reheat
Serve with
Chelow rice and torshi.
Store
Fridge 4 days, freeze 3 months (without fries).
Reheat
Low heat with a splash of water; fry fresh potatoes.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 6 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (are the split peas ready) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Gheimeh FAQ
What is gheimeh?
A Persian stew of lamb, split peas, tomato and dried lime.
Why are my split peas hard?
They were not soaked or were added to acidic sauce too early.
What is gheimeh bademjan?
The same stew topped with fried eggplant instead of fries.
Can I make gheimeh vegetarian?
Yes, use mushrooms and extra peas.