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Khoresh

The everyday Persian stew, lamb slow-simmered with onion, turmeric and yellow split peas, soured with a whole dried lime and finished with saffron. It cooks gently until the meat falls apart and a little oil rises to the surface, the sign a khoresh is ready. Serve with plain steamed chelow rice.

Mains25g+ protein
115 min15 prep · 100 cookEasy476 kcalper serving
Khoresh

Instructions

  1. Rinse 40 g of yellow split peas in a sieve until the water runs clear, then leave them to soak in plenty of cold water for 30 minutes and drain. At the same time, prick 1 dried lime all over with a skewer and soak it in warm water to soften and draw out some of its bitterness.
  2. Heat 1 tbsp of sunflower oil in a small heavy saucepan over a medium heat and fry 60 g of finely chopped onion for 8-10 minutes, stirring, until soft and deep golden at the edges. Stir in 0.5 tsp of ground turmeric and cook for 30 seconds until fragrant.
  3. Raise the heat slightly, add 120 g of diced lamb shoulder and turn the pieces for about 5 minutes until sealed and coloured on all sides. Stir in 1 tbsp of tomato purée and fry for 1-2 minutes so it darkens and loses its raw edge.

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Per serving

476kcal
36gprotein
45gcarbs
19gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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