Khoresh Gheymeh (Persian Split Lentil Stew)

Khoresh gheymeh is a classic Persian stew often served at family gatherings, religious occasions, and moments of remembrance.

A bowl of fragrant Khoresh Gheymeh, a flavorful Persian split lentil stew, topped with crispy potato sticks.

Known for its comforting flavor and slow-simmered depth, it reflects the way Persian cooking values patience, balance, and care. Traditionally enjoyed with rice and topped with crispy potatoes fries, khoresh gheymeh is more than a meal. It is a reminder of home, continuity, and the role food plays in bringing people together across generations.

Khoresh Gheymeh Ingredients

• 1 lb beef chuck, cut into bite-sized pieces

• 2 cups water

• 1 cup lentils

• 1/2 cup tomato paste

• 4 tbsp dried lemon powder

• 2 whole dried limes

• 1 onion, finely chopped

• 1 tbsp turmeric

• Salt and black pepper, to taste

• Potato sticks or French fries, for garnish

• Rice, for serving

Instructions

1. In a pot over medium heat, sauté the finely chopped onion with turmeric, salt, and black pepper until soft and fragrant.

2. Add the beef chuck to the pot. Sprinkle in dried lemon powder and a little more turmeric. Stir to coat the meat evenly.

3. Pour in the water and bring to a gentle boil.

4. Once boiling, add the lentils and stir to combine. Drop in the whole dried limes.

5. Cover with a lid and let simmer until the beef begins to soften and the lentils are cooked through.

6. Remove the lid, add the tomato paste, and stir until fully incorporated.

7. Cover again and let cook for about 10 more minutes, allowing all the flavors to come together.

8. Serve over rice and garnish generously with crispy potato sticks or French fries.

How to Serve

Khoresh gheymeh is best enjoyed hot, spooned over fluffy rice, with the contrast of crispy potatoes on top. It’s a dish meant for gathering, for slowing down, and for honoring tradition through the simplest ingredients.