Persian Split Pea & Beef Stew – Khoresht Gheymeh (خورش قیمه)
Persian Split Pea & Beef Stew (Khoresht Gheymeh) is one of those dishes that feels both deeply comforting and quietly restorative. Slow-simmered and richly spiced, it's a staple in Persian kitchens, often made for gatherings, ceremonies, and moments when nourishment needs to go beyond calories.
From a gut-health perspective, this stew is beautifully balanced. The yellow split peas provide gentle, soluble fiber that supports digestion without excessive fermentation, making them easier to tolerate than many whole legumes. Slow-cooked beef offers easily absorbed protein, iron, and zinc-nutrients essential for gut lining repair, energy, and immune function. Onions and turmeric support the microbiome and help calm inflammation, while dried lemon adds brightness and digestive stimulation without heaviness.
The long, slow cooking process is part of the medicine. It softens fibers, concentrates flavor, and makes the dish easier to digest-especially supportive during times of stress, fatigue, or digestive sensitivity. Finished with crisp potatoes for contrast and satisfaction, khoresht gheymeh is a reminder that traditional foods were designed not just to feed us, but to steady us.
This is nourishment that's meant to be eaten slowly, shared generously, and felt deeply.
Ingredients
2 medium onions, finely chopped
3 tablespoons avocado oil
1 pound stew beef, cut into small bite-size pieces (not too large, not too small)
Salt and black pepper, to taste
½ tablespoon ground turmeric
1 cup yellow split peas (fast-cooking)
3 to 4 teaspoons dried lemon powder
1 (7-ounce) can tomato paste
1 (8-ounce) can tomato sauce
About 3 cups water or broth
For the topping
2–3 potatoes, cut into wedges or fries
Avocado oil
Salt
Instructions
Prepare the split peas. Wash the split peas and cook them separately in water until partially cooked. They should be tender but still hold their shape, not mushy. Drain and set aside.
Sauté onions and spices Heat avocado oil in a large pot over medium heat. Add the onions and cook until soft and lightly golden.
Add salt, black pepper, and turmeric. Stir and cook for about 30 seconds to release the aroma.
Brown the beef. Add the beef to the onions. Cook until the meat is medium-brown on all sides, about 6 to 8 minutes.
Build and simmer the stew. Add the tomato paste and sauté for about 2 minutes, until it deepens in color. Stir in the tomato sauce. Add about 3 cups of water or broth and bring to a gentle boil.
Reduce heat, cover, and simmer the meat for 2 to 3 hours, or until it reaches your desired tenderness. This step is important, because after adding the split peas, the stew will cook only about 20 minutes more.
Add split peas and lemon. Once the meat is tender, add the partially cooked split peas and 3 to 4 teaspoons dried lemon powder.
Simmer for about 20 minutes until the stew thickens and the flavors come together.
If the stew has too much liquid, simmer uncovered to reduce and thicken. If the liquid level is already low, keep it covered so it doesn’t dry out.
The final consistency should be rich and thick, not watery.
Prepare the potato topping. Cut potatoes into wedges or fries, whichever you prefer.
Option 1: Pan-fry
Fry in avocado oil until golden and crispy. Lightly salt.
Option 2: Air fryer
Toss the potatoes lightly with avocado oil and cook in the air fryer at 400°F for about 15 to 20 minutes, until golden and crisp. Lightly salt.
To serve
Spoon the stew over Persian rice, then top with the crispy potato wedges or fries when serving.
