This hearty Persian stew is a staple in our household. It's delicious, healthy, easy to make, and freezes well - what more can you ask for?! Oh, it can also be customized by including eggplant (Gheimeh Bademjoon) and/or swapping the traditional beef pieces for soy chunks.

Yields6 Servings
Prep Time10 mins Cook Time50 mins Total Time1 hr

1 lb beef (feel free to add more if you'd like more meat!)

1 ½ cups split peas (look for slow-cook yellow split peas if possible)

1 onion (medium), diced

2 tbsp tomato paste

2 tbsp minced garlic

1 tsp turmeric

2 tsp salt

1 tsp black pepper

2 tbsp crushed, dried lime

3 whole dried limes (optional; if using -- puncture with fork or knife)

1 tsp maple syrup (you can substitute with sugar or omit altogether if desired)

1 pinch cinnamon (optional; literally just a pinch, about 1/8 tsp)

1

Note that this recipe recommends the use of an instant pot or a pressure cooker as this will expedite the cooking time and ensure the ingredients reach the desired consistency. However, if you don't have a pressure cooker/instant pot, you can still make it, and the instructions for doing so are integrated in the steps below. Feel free to message me if you have any questions about this!

2

Dice a whole onion and sauté in olive oil until translucent (about 5 minutes).

3

Move onion to side of pot, and sauté tomato paste (2 tbsp) with 1 tsp of turmeric, 2 tbsp of minced garlic, 2 tsp of salt, and 1 tsp of black pepper. Essentially you want the spices to fry with the tomato paste for about 1 to 2 minutes.

4

Mix together the onion and sautéed tomato paste mixture in pot and add 1 lb of cubed beef (you can increase quantities by up to 2 lbs if you like more meat in your stew).

5

After sautéing beef for 5 to 7 minutes, add three cups of (hot) water and set the instant pot or pressure cooker to pressure cook the meat for 30-40 minutes. If you aren't using an instant pot or pressure cooker, you can bring the mixture to a boil, then lower to a simmer (covered) until beef is tender.

6

Once beef is cooked through, add 1 to 1 1/2 cups of rinsed, drained yellow split peas and mix well. Taste the broth of the stew and add salt, black pepper, or tomato paste as needed until the taste suits your preference.

7

Add 1 additional cup of hot water, then cover and pressure cook on high for 5 to 6 minutes -- this will allow the split peas to cook. Release the pressure, open up the pot, and allow the stew to boil until split peas are soft but not mushy. (Note, as before, if you aren't using a pressure cooker or instant pot, allow the stew to come to a boil, then lower to a covered simmer and cook until peas are tender but not mushy).

8

Once peas are cooked, add 2 tablespoons of crushed dried lime and up to 3 dried limes if using. Allow to simmer for a few minutes and then taste. Depending on your preference add more salt/pepper or dried lime.

9

To finish off the strew, add a pinch of cinnamon and 1 teaspoon of maple syrup. (Note: These ingredients are optional, and you can omit one or the other if you don't have them accessible).

10

Allow the stew to simmer until it has reached your consistency of choice. Enjoy with rice or bread!

11

It's common in Iran to serve this stew with shoestring potato fries (as seen in the picture) which can be made at home or purchased at the store. However, this is not necessary and is just noted here in case you'd like to be as authentic as possible.

Ingredients

1 lb beef (feel free to add more if you'd like more meat!)

1 ½ cups split peas (look for slow-cook yellow split peas if possible)

1 onion (medium), diced

2 tbsp tomato paste

2 tbsp minced garlic

1 tsp turmeric

2 tsp salt

1 tsp black pepper

2 tbsp crushed, dried lime

3 whole dried limes (optional; if using -- puncture with fork or knife)

1 tsp maple syrup (you can substitute with sugar or omit altogether if desired)

1 pinch cinnamon (optional; literally just a pinch, about 1/8 tsp)

Directions

1

Note that this recipe recommends the use of an instant pot or a pressure cooker as this will expedite the cooking time and ensure the ingredients reach the desired consistency. However, if you don't have a pressure cooker/instant pot, you can still make it, and the instructions for doing so are integrated in the steps below. Feel free to message me if you have any questions about this!

2

Dice a whole onion and sauté in olive oil until translucent (about 5 minutes).

3

Move onion to side of pot, and sauté tomato paste (2 tbsp) with 1 tsp of turmeric, 2 tbsp of minced garlic, 2 tsp of salt, and 1 tsp of black pepper. Essentially you want the spices to fry with the tomato paste for about 1 to 2 minutes.

4

Mix together the onion and sautéed tomato paste mixture in pot and add 1 lb of cubed beef (you can increase quantities by up to 2 lbs if you like more meat in your stew).

5

After sautéing beef for 5 to 7 minutes, add three cups of (hot) water and set the instant pot or pressure cooker to pressure cook the meat for 30-40 minutes. If you aren't using an instant pot or pressure cooker, you can bring the mixture to a boil, then lower to a simmer (covered) until beef is tender.

6

Once beef is cooked through, add 1 to 1 1/2 cups of rinsed, drained yellow split peas and mix well. Taste the broth of the stew and add salt, black pepper, or tomato paste as needed until the taste suits your preference.

7

Add 1 additional cup of hot water, then cover and pressure cook on high for 5 to 6 minutes -- this will allow the split peas to cook. Release the pressure, open up the pot, and allow the stew to boil until split peas are soft but not mushy. (Note, as before, if you aren't using a pressure cooker or instant pot, allow the stew to come to a boil, then lower to a covered simmer and cook until peas are tender but not mushy).

8

Once peas are cooked, add 2 tablespoons of crushed dried lime and up to 3 dried limes if using. Allow to simmer for a few minutes and then taste. Depending on your preference add more salt/pepper or dried lime.

9

To finish off the strew, add a pinch of cinnamon and 1 teaspoon of maple syrup. (Note: These ingredients are optional, and you can omit one or the other if you don't have them accessible).

10

Allow the stew to simmer until it has reached your consistency of choice. Enjoy with rice or bread!

11

It's common in Iran to serve this stew with shoestring potato fries (as seen in the picture) which can be made at home or purchased at the store. However, this is not necessary and is just noted here in case you'd like to be as authentic as possible.

Persian Split Pea and Beef Stew (Gheimeh)

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