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Khoresht Ghaimeh (Beef or Lamb Stew)
Iranian Beef or Lamb Stew over White Rice!
750g stewing lamb or beef
250g split-peas
3-4 onions
500g potatoes
1/2 cup cooking oil
2-3 spoons tomato paste
3-4 crushed, dried limes, sour (or fresh-squeeze lime juice)
black pepper
1 spoon turmeric
1 spoon paprika


Prior to cooking, soak split-peas in warm water for 2-3 hours, then drain out the water.

Peel and thinly slice onions, then fry in oil until golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of water and bring to a boil. Let boil slowly for 1-1 1/2 hours until mostly cooked, adding more water if needed.

Peel and wash potatoes and cut into small pieces. Add potatoes, split-peas, salt, pepper, spices, and tomato paste and continue boiling slowly until cooked. Add more water, if needed, during cooking.

If using dried limes, they should be added in with the other ingredients. If using lime juice, add in towards the end and continue cooking for another 3-4 minutes. Adjust seasoning according to taste. Serve this delicious khoresht with white rice.

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Preparation Time: Serves:
Recipe Origin: Iran
Submitted by:
Farzin Mokhtarian

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