Khoresh’e Gheymeh (Iranian stew, vegan version)

Khoresh’e Gheymeh (Iranian stew, vegan version)

Based on 4 ratings
N

Niloufar Doroud

Community member

"A vegan yet easy version of a really delicious Persian stew... Hope you’ll give it a try."

Difficulty

Medium 👍

Preparation

105 min

Baking

0 min

Resting

30 min

Ingredients

2Servings
125 g
yellow split peas
75 g
soya chunks (for traditional, non-vegan: diced meat)
2
dried small lemon
125 g
onion, finely chopped
oil
tsp
turmeric
tsp
cinnamon
black pepper
2 tbsp
tomato paste (or 4-6 peeled and diced tomatoes)
tsp
saffron
¼ tbsp
rose water
salt
lemon juice
125 g
potato
oil (for frying)
Cooked Persian/Iranian Rice (for serving)
  • Step 1/9

    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.
    • 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.

  • Step 2/9

    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.
    • 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.

  • Step 3/9

    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.
    • 125 g onion, finely chopped
    • oil
    • tsp turmeric
    • 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.

  • Step 4/9

    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.

    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.

  • Step 5/9

    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.

    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.

  • Step 6/9

    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.
    • tsp saffron
    • ¼ tbsp rose water
    • salt

    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.

  • Step 7/9

    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...
    • 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...

  • Step 8/9

    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.

    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.

  • Step 9/9

    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!
    • 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!

  • Enjoy your meal!

    Khoresh’e Gheymeh (Iranian stew, vegan version)

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!