Braised Lamb Gheymeh with Saffron Rice

A deeply flavorful Persian lamb stew, slow-cooked with yellow split peas and tart dried limes, perfectly complemented by fragrant saffron basmati rice.

• Prep: 45 min
• Cook: 2 hr 30 min
• Total: 3 hr 15 min
• Servings: 4
• Cuisine: Persian
• Difficulty: Hard
• Cost: $6.71/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• comfort food
• rich
• savory
• stir-fry
• slow cooker
• special occasion

Ingredients

• 1 tablespoon olive oil (extra virgin)
• 1 pound lamb stew meat (cut into 1-inch cubes)
• 1 yellow onion (large, diced)
• 3 clove garlic (minced)
• 1 teaspoon turmeric powder
• 0.5 teaspoon ground cinnamon
• 1 cup yellow split peas (rinsed and soaked for 30 minutes)
• 15 ounce crushed tomatoes (can)
• 4 cup beef broth
• 3 whole dried limes (pierced multiple times with a fork)
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 2 cup basmati rice (rinsed several times)
• 3.5 cup water
• 1 pinch saffron threads (crushed and steeped in 2 tablespoons hot water for 10 minutes)
• 2 tablespoon butter
• 0.25 cup fried potatoes (crispy)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the lamb stew meat with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Brown the lamb in batches until seared on all sides, then remove and set aside.
2. Add the diced yellow onion to the pot and sauté until softened and translucent, about 8-10 minutes. Add the minced garlic, turmeric powder, and ground cinnamon, and cook for another 1 minute until fragrant.
3. Return the browned lamb to the pot. Stir in the yellow split peas, crushed tomatoes, beef broth, 1 teaspoon of salt, 1/4 teaspoon of black pepper, and dried limes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the lamb is very tender and the split peas are cooked through. Stir occasionally.
4. While the stew simmers, prepare the saffron rice. Rinse the basmati rice several times until the water runs clear. In a large non-stick pot, combine the rinsed basmati rice, 3 1/2 cups of water, and 1 teaspoon of salt. Bring to a boil over high heat.
5. Once boiling, reduce the heat to medium-low, cover tightly with a lid, and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during this time.
6. After the rice is cooked, remove from heat. Gently fold in the steeped saffron threads and the butter. Re-cover the pot and let the rice steam for another 10-15 minutes off the heat, allowing the saffron flavor to fully infuse.
7. Once the Khoresh Gheymeh stew is ready, taste and adjust seasoning if necessary. The dried limes should provide a pleasant tang. Serve the lamb stew hot alongside the saffron basmati rice. Garnish with crispy fried potatoes and fresh chopped parsley, if desired.

Notes

For the best flavor, allow the Gheymeh stew to simmer for longer if time permits. The flavors will deepen with time. Leftovers store well for 3-4 days in the refrigerator.

Nutrition (per serving)

• Calories: 680
• Protein: 45.3 g
• Carbohydrates: 81.8 g
• Fat: 19.5 g
• Fiber: 10.9 g
• Sodium: 950 mg
• Saturated Fat: 8.1 g
• Sugar: 4.1 g
• Cholesterol: 105 mg