Gheimeh Polo ba Salade Shirazi

A classic Persian lamb and split pea stew with a tangy tomato base, aromatic dried limes, and warm spices, served over fluffy saffron rice with a refreshing cucumber and tomato salad.

• Prep: 25 min
• Cook: 1 hr 40 min
• Total: 2 hr 5 min
• Servings: 5
• Cuisine: Persian
• Difficulty: Easy
• Cost: $7.40/serving

Dietary

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

Tags

• stir-fry
• sauté
• boil
• steam
• comfort food
• rich

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (large, finely diced)
• 1.5 pound lamb stew meat (cut into 1-inch cubes)
• 1 teaspoon ground turmeric
• 0.5 cup yellow split peas (rinsed)
• 0.25 cup tomato paste
• 3 dried limes (whole, pierced several times)
• 3 cup beef broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup white rice (rinsed until water runs clear)
• 0.25 cup unsalted butter
• 0.25 teaspoon saffron threads (bloomed in 2 tablespoons hot water)
• 2 cucumbers (large, finely diced)
• 3 Roma tomatoes (finely diced)
• 0.5 cup fresh parsley (chopped)
• 0.25 cup fresh mint (chopped)
• 0.25 cup fresh lemon juice

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced yellow onion and sauté until softened and translucent, about 5-7 minutes.
2. Add the lamb stew meat to the pot and brown on all sides, about 8-10 minutes. Stir in the ground turmeric, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, cooking for 1 minute until fragrant.
3. Stir in the rinsed yellow split peas and tomato paste. Cook for 2-3 minutes, stirring constantly, allowing the tomato paste to deepen in color.
4. Add the dried limes and beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 75-90 minutes, or until the lamb is very tender and the split peas are cooked through. Adjust seasoning with more salt and pepper if needed.
5. While the stew simmers, prepare the rice: In a medium pot, bring 4 cups of water to a boil with 1 teaspoon of salt. Add the rinsed white rice and boil for 7-10 minutes until par-cooked (grains are tender but still have a bite). Drain the rice using a fine-mesh colander.
6. Melt the unsalted butter in the empty medium pot over medium-low heat. Stir in the bloomed saffron threads. Gently add the par-cooked rice over the butter, shaping it into a cone. Poke several holes in the rice with the handle of a wooden spoon. Cover the pot with a kitchen towel-wrapped lid to trap steam, and steam for 30-40 minutes until rice is fluffy and a crispy 'tahdig' forms at the bottom.
7. For the Shirazi Salad: In a medium bowl, combine the finely diced cucumber, Roma tomatoes, fresh parsley, and fresh mint. Drizzle with fresh lemon juice and 1 tablespoon of olive oil, then season with salt and pepper to taste. Toss gently to combine.
8. Once the Gheimeh stew is ready, remove the dried limes before serving. Serve the hot Gheimeh stew alongside the fluffy saffron rice and a fresh side of Shirazi Salad.

Notes

Leftover Gheimeh stew tastes even better the next day. The Tahdig (crispy rice crust) is a highly prized part of Persian rice; scrape it gently from the bottom of the pot. Adjust dried lime quantity for more or less tang.

Nutrition (per serving)

• Calories: 780
• Protein: 55.2 g
• Carbohydrates: 75.8 g
• Fat: 29.5 g
• Fiber: 10.7 g
• Sodium: 750 mg
• Saturated Fat: 11.2 g
• Sugar: 5.1 g
• Cholesterol: 130 mg