Khoresht Gheimeh
This Persian stew recipe is adapted from the one that chef Homa Khakpour serves at Shiraz Kabab Cafe and Food Market. It’s a terrific main course, which she pairs with chelo (steamed rice with melted butter).
Active time: 30 min Start to finish: 2 hr
Makes 4 or 5 main-course servings.
INGREDIENTS
- 1/2stick (1/4 cup) unsalted butter
- 1lb boneless lamb shoulder or beef chuck, cut into 1/2-inch cubes
- 1large onion, finely chopped
- 1teaspoon salt
- 1/2teaspoon black pepper
- 1/2teaspoon cinnamon
- 1/4teaspoon freshly grated nutmeg
- 2whole cloves
- 1/4teaspoon turmeric
- 2tablespoons fresh lime juice
- 2 1/2cups water
- 1/4cup yellow split peas (1 1/2 oz)
- 1large russet (baking) potato
- 2to 2 1/2 cups vegetable oil for frying
DIRECTIONS Heat butter in a 2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook meat, onion, salt, pepper, and spices, uncovered, stirring occasionally, until meat is no longer pink, about 10 minutes. Add lime juice and water and simmer, covered, stirring occasionally, 30 minutes.
Add split peas and simmer, covered, until peas are falling apart and meat is tender, 40 to 45 minutes. Keep warm, partially covered.
Peel potato and cut into 1/4-inch dice. Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry potato in 2 batches, stirring occasionally, until crisp and golden brown, about 7 minutes. Transfer potato with a slotted spoon to paper towels to drain and season with salt.
Fold fried potato into stew just before serving, or serve it on top.
