Khoresh’e Gheymeh (Iranian stew, vegan version)
- 125 g yellow split peas
- 75 g soya chunks (for traditional, non-vegan: diced meat)
Wash the yellow split peas and soya chunks separately, then let them soak for about 30 min. or more. Cook in two appropriate pots, letting the peas cooked completely but change the soya water once or twice to reduce its unpleasant odor.
- 2 dried small lemon
- 125 g potato
Meanwhile, cut the potatoes, skinned or not, into match sticks and add them into a bowl of salted water until ready for frying. Wash the dried lemon, put some score over them and soak them in hot water, washing out their probable bitterness.
- 125 g onion, finely chopped
- ⅜ tsp turmeric
- ⅜ tsp cinnamon
- black pepper
- 2 tbsp tomato paste (or 4-6 peeled and diced tomatoes)
Chop the onion and add to a large pan with some oil. Cook over low heat until golden with small brownish part. Add the spices and cook for a while, then add tomato paste or purée.
Add the cooked soya to the pan and fry a bit, then add in the split peas. Pour enough water into the pot followed by the soaked lemons.
After the stew starts boiling, reduce the heat to a low simmer and cover the pot with lid. Cook for an hour or so, until finely cooked and lemons are completely soft; the stew should be reduced to a saucy consistency.
- ⅛ tsp saffron
- ¼ tbsp rose water
In a small bowl or measuring cup, add saffron with some hot water. Let it brew for 5-10 minutes, then pour into the stew along with rose water. Let simmer for some minutes, then taste and adjust the seasoning with salt and pepper.
- oil (for frying)
Dry the potatoes and salt them well. Fry in an appropriate pan with enough oil until crispy and golden. They are the shining garnish of our delicious stew...
Dishes like this (meaning cooked rice and stew) are traditionally served with some side dishes like “sabzi-khordan”, pickled vegetables and a sour-juicy Shirazi salad that is a mixture of finely diced cucumber, tomato, onion and an optional dried/fresh mint dressed with some olive oil, lemon juice, salt and pepper.
- lemon juice
- Cooked Persian/Iranian Rice (for serving)
Just before turning the heat off, add 1-2 tbsp fresh lemon juice to the stew and stir. Serve with cooked saffrony Persian rice and all the delicious side dishes. Enjoy!