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Persian

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.

Lunch & dinner25g+ protein
115 min15 prep · 100 cookEasy476 kcalper serving
Khoresh

Method

  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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