Vegan Khoresh-Gheymeh
A delicious plant-based Persian stew made with split yellow peas and a rich tomato sauce.
Servings: 4
Ingredients
- 1 cup quick cooking split yellow peas
- 1 sweet yellow onion diced
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 cup tomato paste
- 3-5 dried limes (Limoo Omanis)
- salt to taste
Instructions
- Soak yellow split peas for 10 minutes. Drain.
- Bring 1.5 cups of water to a boil, add split peas and reduce to simmer, cover and cook for 15 minutes. Drain and set aside.
- Cook onion with olive oil until golden brown.
- Add garlic and cook for another minute.
- Add turmeric, cinnamon, paprika, and cumin, cook for about 30 seconds.
- Carefully pierce 1-2 holes in each dried lime with a knife.
- Add tomato paste, 5 dried limes, pierced (Limoo Omanis), cooked split peas, and 2.5 cups of water. Bring to a boil, then reduce to a simmer and cook for 20-30 minutes until split peas are softened but still retain a little bite.
- Salt to taste.
- Serve with rice and fried potatoes or french fries.
Notes
If you use regular spilt yellow peas (not "quick cooking") it will take closer to an hour to simmer.