Iranian food is pretty stew heavy which is perfect this time of year in the freezing Chicago winter. Khoresh actuallys means stew and gheymeh means split peas so here we are with this simple split pea stew. Typically this would have meat in but it’s pretty hearty and flavorful without it… plus there are french fries. No this is isn’t my Midwest carb addition to the stew… the traditional recipe calls for a pile of homemade french fries on top of the stew. Genius right? Why am I not throwing french fries on soups left and right? Also- these are some killer and crazy easy baked french fries so tag the recipe for future snack cravings even when stew is not involved. I served this stew over traditional Persian rice (I will post the recipe soon) but you could also use quinoa or some other grain. It’s also great with yogurt dip and shirazi salad.
You’ll also note this recipe calls for dried limes. Dried limes are big in Persian cooking and awesome. Order some online and then whenever you need some lime flavor in your life you’ll have these dried ones on hand and won’t have to run out to the store to grab limes in 20 degrees weather. You just need to give them a little stab before using them so they can release their lovely lime flavor (which can be intense… if this is your first time using dried limes maybe add less to see how you like it). However, if you are really not feeling dried limes you can use some fresh lime juice to give it that acidic hit.
- 1 large yellow onion, diced
- 3 tablespoons oil (I used grape seed oil)
- 2 cloves garlic, minced
- 3 tablespoons tomato paste
- 0.5 teaspoon turmeric
- 2 teaspoons salt (or more to taste)
- 1 teaspoon freshly ground pepper
- 3 dried limes, stabbed a few times with a knife (or 1/3 cup fresh lime juice)
- 0.75 cup yellow split peas, picked over, rinsed and drained
- Pinch saffron
- 3 cups hot water
- Optional: parsley for garnish
- Optional: cooked rice (or quinoa) to eat with stew
- 2 medium russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Nonstick spray
- Additional sea salt for sprinkling on fries out of oven
- Make stew: Heat oil in large pot (like a dutch oven) over medium to medium-high heat. Add onions and sauté for 20 minutes or until onions are slightly golden, stirring occasionally.
- Add garlic, tomato paste, turmeric, salt and pepper. Sauté five minutes. Add split peas, dried limes, saffron and hot water and bring to boil. Lower heat to medium low, cover and cook for 20-30 minutes until split peas are cooked.
- While stew is simmering, make the fries.
- Chop potatoes into matchsticks by halving, halving once more, then cutting into wedges and then strips (no need to peel).
- Line two baking sheets with parchment paper and spray with nonstick spray. Preheat oven to 450 F.
- Add fries plus oil, salt and pep. Add more oil/salt/pep if you feel it needs it. Toss to coat. Spread in single layer; try to make it so they don’t touch too much.
- Bake 25-35 minutes, tossing once half way through. Remove from heat and sprinkle with flaky sea salt while hot.
- Once stew is done (and you’ve tasted and adjusted seasoning), discard limes, scoop some rice onto a plate, top with stew, sprinkle with parsley and top with fries. Would also be good with yogurt and/or shirazi salad.
Inspired by MasteringPersianCooking
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