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Potato Khoresh (Khoresh-e Gheymeh)


  • 3 tablespoons oil, butter, or ghee
  • 2 large onions, peeled, thinly sliced, placed in a bowl, cover with cold water
  • 1 pound pound stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into 1/2-inch cubes
  • 4 whole limu-omani (dried Persian limes), pierced
  • 2 tablespoons sea salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon advieh (Persian spice mix)
  • 1 large tomato, peeled and chopped
  • 1 tablespoon honey
  • 2 Zest of oranges
  • 1/2 teaspoon ground saffron dissolved in 2 tablespoons orange blossom water
  • 1/4 cup yellow split peas
  • 1 1/2 pounds or 2 large potatoes, peeled and cut into matchsticks and soaked in cold water
  • 2 cups canola oil for deep frying
  • 1/4 tablespoon coarse sea salt
  • 1 teaspoon limu-omani powder (dried Persian lime powder)


  • 1. In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the onions and meat. Add the limu-omani, salt, pepper and turmeric. Sauté for 2 minutes longer.
  • 2. Pour in water - 3 cups for stew meat, 2 cups for chicken - and bring to a boil. Cover and simmer over low heat for 55 minutes or 10 minutes for chicken, stirring occasionally.
  • 3. Add the advieh, tomato, honey, orange zest, and saffron-orange blossom water. Cover and cook over low heat for 45 minutes.
  • 4. In a saucepan, cook the yellow split peas in 3 cups water and 1/2 teaspoon salt for 30 minutes. Drain, rinse, and add to the Dutch over. Give it a gentle stir.
  • 5. Check to see if meat and peas are tender. Taste the khoresh and adjust seasoning to taste by adding lime juice or salt. Transfer to a deep casserole, cover, and place in a warm oven until ready to serve.
  • 6. Meanwhile, drain and rinse the potatoes and dry thoroughly. In a deep skillet, heat 2 cups oil until hot, add the potatoes, and deep fry until golden. Use a slotted spoon to remove the potatoes and place them on paper towels. Sprinkle with course sea salt and limu-omani powder, and set aside.
  • 7. Just before serving add the potatoes on top of the khoresh. Serve with chelow (saffron steamed rice), torshi (Persian pickles), and sabzi-khordan(fresh herb platter) on the side.
  • Variation for Baking Potatoes: To bake the potatoes instead of frying them, preheat oven at 350°F (180°C). Place the potato slices in a Ziplock bag with 1 tablespoon oil and 1/2 teaspoon salt, seal, and shake the bag to even coat potatoes. Line a baking sheet with parchment paper and spread potatoes over it. Bake in the oven for 40 to 45 minutes. Dust with salt and limu-omani (lime powder).
  • Vegetarian Variation: Eliminate the meat from the ingredients. Increase the split peas to 1/2 cup and add them in step 1 (instead of step 5). In step 2, increase the water to 4 cups and reduce the cooking time to 30 minutes. Proceed with the recipe from step 3, but eliminate step 5 altogether.
  • Note: Qeymeh - This khoresh without potato is called qeymeh. If often accompanies thick Persian soups (oshes) and rice with fresh fava beans (baqala palow). **This recipe is taken from renown Persian chef, Najmieh Batmanglij's "New Food of Life". Available for sale on our site**