Our Vegan Persian Khoresh Gheymeh is a meat-free take on an Iranian classic. It’s an aromatic and tangy stew that’s hella easy to make, with only a handful of ingredients. It comes together in under an hour. Also, did we mention it’s served with French fries?
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🇮🇷 WHAT IS KHORESH GHEYMEH?
Khoresh Gheymeh is a Persian stew traditionally made with lamb or beef, yellow split peas, onions, tomato paste, turmeric, cinnamon, fried potatoes and dried limes. It’s served over basmati rice, which is a long-grain white rice. For our veganized version, we nixed the beef and upped the amount of split peas.
If you ever find yourself flipping through a Persian cookbook, you may notice the word khoresh appears a lot. Khoresh actually means “stew” in Farsi–the national language of Iran. We Persians love ourselves some stews. Our stews are usually served over basmati rice and with a number of sides that are meant to be eaten along with the main dish. Some of these sides include khiar shoor (small cucumbers picked in salty brine), torshi (a pickled vegetable medley), maast (yogurt), fresh herbs (like basil, mint, and parsley) and sliced onions and radishes.
If you’re a fiend for Persian food, check out our Salad Shirazi, Zereshk Polo ba Morgh, Ash Reshteh, or Kotlet.
❤️ WHY YOU’LL LOVE THIS DISH
The crackle of blistering oil. The aroma of fresh-cut potatoes hitting the pan. The golden brown hue of the perfect fry. Seriously, is there anything more universally satisfying than the perfect French fry?
Okay, so maybe they’re not technically French fries. French fries, after all, are French— or Belgian. (But that’s a story for another time.) Today we’re in Iran and we’re talking about Khoresh Gheymeh—or as I came to refer to it growing up, “The French Fry Dish”.
As noted above, Khoresh Gheymeh is a stew. A classic stew. A quintessentially Persian stew. Aromatic, warm, complex and a little tart, it’s served over fluffy Persian rice. But if you ask me, the elements that really set it apart from other Persian stews are the fried potatoes (because, well, fried potatoes make everything better) and the limoo omani.
Limoo omani are dried limes popular in many cuisines across the Middle East. As the name suggests, they originated in Oman. These little flavor bombs are jammed full of sour, citrusy and smokey goodness. There’s something about the drying process which adds a subtle hint of smokiness to limes. They confer a delectable depth of flavor and tang to Khoresh Gheymeh. If you don’t have a local Middle Eastern grocery nearby, you can find them online.
One of the early observations Val and I made about Persian and Filipino cuisines is that they don’t shy away from the sour end of the flavor spectrum. We realize sour dishes can be unfamiliar to the Western palette, but trust us, a little bit of acidity can really get your tastebuds doing the cha-cha-cha.
📝 INGREDIENTS
- Russet potato: for the French fry topping.
- Extra virgin olive oil: to cook the aromatics and French fries.
- Onion and garlic: fragrant aromatic elements.
- Turmeric: adds earthy flavor and vibrant yellow hue to the dish.
- Quick-cook yellow split peas: We prefer quick-cook yellow split peas to cut down on the cooking time. The quick-cook version does not require pre-soaking. If you can’t find the quick-cook version, regular yellow split peas will do just fine; simply follow the cooking instructions on the package. Many grocery stores carry yellow split peas, but you can definitely find them in Middle Eastern/Indian grocery stores or on online.
- Tomato paste and water: make up the the base of the stew. Water is also used to cook the yellow split peas.
- Ground cinnamon: adds warm notes to the stew. Adding ground cinnamon is optional.
- Dried limes (limoo omani): bring the signature smokey, sour, citrusy goodness to this khoresh. Find them in a Middle Eastern grocery store or online.
- Salt and freshly cracked black pepper: to season our stew.
- Lime juice: a squeeze of lime juice at the end of cooking heightens the sour notes in this khoresh and adds freshness and brightness.
🔪 STEP-BY-STEP INSTRUCTIONS
***Make sure to check out our recipe video below!***
- Submerge the potatoes in cool water to draw out the starch. This encourages maximum crispness when frying. (At Step 6, when it’s time to cook the fries, drain and then dry them thoroughly in a dish towel).
2. Heat 1 tablespoon of olive oil over medium heat in a pot that has a lid. Add onions and sprinkle with salt to draw out the water. Then stir in turmeric. Cook until onions are golden brown.
3. Meanwhile, bring 1 ½ cups of water to boil in a sauce pan with a lid. Add yellow split peas and reduce heat to simmer. Cover and cook for 14 minutes. Remove from heat. Drain and set aside.
4. Puncture each dried lime once on each end with a fork. This draws out the flavor and tartness of the limes. Be careful because the rinds are tough.
5. Add garlic to the onions. Cook until garlic is fragrant, about 1-2 minutes.
6. Stir in tomato paste, cinnamon, dried limes, split peas, and 2 ½ cups of water. Bring to boil, cover, and reduce to simmer. Cook for at least 20 minutes.
7. Cook the French fries.
- Air Fryer Option: Meanwhile, arrange the fries in a single layer in an air fryer basket. Spray the fries with oil and then season them with salt and pepper. Then air fry at 375°F for 12-14 minutes, shaking the basket a couple of times during the cooking process. Repeat with the remaining fries.
- Frying Option: Meanwhile, heat a pan on medium-high heat. Then add enough olive oil for a shallow fry (about 1 inch in depth). Then fry them in batches and cook until golden brown. Do not overcrowd the pan. Place the finished French fries on a baking rack placed over a paper towel-lined baking tray and season with salt and pepper. (This method keeps the fries as crispy as possible). Alternatively, place them over a paper towel-lined serving platter.
8. Season the Khoresh Gheymeh with salt and pepper, to taste. Finish with lime juice. Top with French fries and serve with steamed basmati rice. Enjoy!
💡 RECIPE TIPS
- Yellow split peas are essential to this dish: They add great texture and protein. Make sure to get quick-cook split peas to cut down on the cooking time. The quick-cook version does not require pre-soaking. If you can’t find the quick-cook version, simply cook regular yellow split peas according to package instructions. Many standard grocery stores carry them, but you can definitely find them in Middle Eastern/Indian grocery stores or on online.
- Pierce the limoo omani: Before tossing the limoo omani into the stew, pierce their rind with a sharp knife or fork. This draws out their flavor and tartness. The rind is very hard (almost like a shell), so be careful! You don’t want to lose a digit in the process.
- Submerge the potatoes in water before frying: When frying potatoes, it’s always best to let them sit in a bath of cold water for at least 10 to 15 minutes to wash out as much starch as possible. This ensures maximum crispness. Before placing them in the hot oil, make sure to pat them dry to prevent splattering.
Love,
Mani
MORE VEGAN PERSIAN DISHES YOU’LL LOVE
DID YOU MAKE OUR VEGAN KHORESH GHEYMEH?
Did you make this recipe? We’d love to hear about it! Please comment and leave a 5-star🌟 rating below. Share your dish with us on Instagram and tag us @plantbased.passport. We would love to seeing your delicious creations! Still hungry? Follow us on Instagram, YouTube, TikTok, and Pinterest for more global vegan recipes and travel tips!🍴✈️
👩🏽🍳 RECIPE
Vegan Iranian Khoresh Gheymeh
Equipment
- chef's knife
- cutting board
- large mixing bowl
- colander
- medium pot with lid
- sauce pan with lid
- air fryer or frying pan
- baking rack optional
- half sheet pan optional
- paper towels optional
Ingredients
Ingredients:
- 1 medium Russet potato peeled and sliced into ¼-inch French fries
- extra virgin olive oil
- 1 onion sliced
- ½ teaspoon turmeric
- 3 cloves of garlic minced
- 1 cup of quick-cook yellow split peas rinsed
- 3 tablespoon tomato paste
- ½ teaspoon ground cinnamon optional
- 4 dried limes limoo omani
- 4 ½ cups water divided
- salt to taste
- freshly cracked black pepper to taste
- suice of ½ lime
- To serve: Persian polo aka Persian-style basmati rice or steamed basmati rice.
Instructions
- In a large mixing bowl, submerge the potatoes in a cool water to draw out the starch. This encourages maximum crispness when frying. (At Step 6, when it’s time to cook the fries, drain and then dry them thoroughly in a dish towel).
- Heat 1 tablespoon of olive oil over medium heat in a pot that has a lid. Add onions and sprinkle with salt to draw out the water. Then stir in turmeric. Cook until onions are golden brown.
- Meanwhile, bring 1 ½ cups of water to boil in a sauce pan with a lid. Add yellow split peas and reduce heat to simmer. Cover and cook for 14 minutes. Remove from heat. Drain and set aside.
- Puncture each dried lime once on each end with a fork. This draws out the flavor and tartness of the limes. Be careful because the rinds are tough.
- Add garlic to the onions. Cook until garlic is fragrant, about 1-2 minutes. Stir in tomato paste, cinnamon, dried limes, split peas, and 3 cups of water. Bring to boil, cover, and reduce to simmer. Cook for at least 20 minutes.
Cook the French fries
- Air fryer option: Meanwhile, arrange the fries in a single layer in an air fryer basket. Spray the fries with oil and then season them with salt and pepper. Then air fry at 375°F for 12-14 minutes, shaking the basket a couple of times during the cooking process. Repeat with the remaining fries.
- Pan frying option: Meanwhile, heat a pan on medium-high heat. Then enough olive oil for a shallow fry (about 1 inch in depth). Pat the potatoes dry to prevent splattering. Then fry them in batches and cook until golden brown. Do not overcrowd the pan. Place the finished French fries on a baking rack placed over a paper towel-lined sheet pan and season with salt and pepper. (This method keeps the fries as crispy as possible). Alternatively, place them over a paper towel-lined serving platter.
Assemble the Khoresh Gheymeh
- Season the Khoresh Gheymeh with salt and pepper, to taste. Finish with lime juice. Top with French fries and serve with Persian polo aka Persian-style basmati rice, or steamed basmati rice. Enjoy!
Notes
- Dried limes (limoo omani) are popular across the Middle East. They are flavor bombs jammed full of sour, citrusy and smokey goodness. You can find them in Middle Eastern grocery stores or online.
- Yellow split peas are essential to this dish. They add great protein and texture. Make sure to get quick-cook split peas to cut down on the cooking time. The quick-cook version does not require pre-soaking. Many grocery stores carry them, but you can definitely find them in Middle Eastern/Indian grocery stores or on online.
Such a great idea to write about foods of your own cultures and the places you’ve been to! 🙂
I found this recipe as I was looking for a Persian recipe for my vegan repice randomizer (https://arimotravels.com/random-generators/random-vegan-recipes-generator/). I added a link to it in the generator, and I’ll probably try it out one day!
A LIFESAVER! Please post more Persian recipes.
I made this for my Persian girlfriend (who is vegan). She loved it. Thanks!