Gheyme stew | خورشت قیمه
Khoresht e gheyme (lamb stew with Yellow split peas) is a delicious Iranian stew usually served with rice.
This is my first attempt at cooking classic Gheyme (yes! there are various types of Gheyme!) which is my favourite among all of the Iranian stews. It was relatively easy and the result was amazing!
Gheyme (Gheime) refers to the size of the meat (small cubes), and Khoresht (khorosh) means stew in Farsi.
Persian stews are typically served over Persian steamed rice:
Gheyme. (In the background) Right: saffron rice, left: bread Tahdig (the crispy, golden crust at the bottom of the pot)
The ingredients are lamb, yellow split peas, tomato paste, onion, saffron, dried lime, rose water, cinnamon, turmeric and some fries to garnish the stew.