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Shared by Nicole Enayati

Khoresh Gheymeh (Persian Split Pea Stew)

Yield: 4-6 servingsTime: 30 min active + 2 H inactive

Shared by Nicole Enayati

Khoresh gheymeh with dried limes.
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Khoresh Gheymeh (Persian Split Pea Stew)

Yield: 4-6 servingsTime: 30 min active + 2 H inactive

Family Journey

Los Angeles

As YouTuber Nicole Enayati cooked this split pea stew for the first Shabbat dinner she hosted with her husband, she panicked. Nicole realized she was using quick-cooking split peas, not the traditional variety her mom uses. She recalls that she prayed “to the stew Gods and the matriarchs of my family,” that the stew would turn out alright. And it did. 

Read more about Nicole’s family in “When an Expert Guest Finally Hosts Her First Persian Shabbat Dinner” and try her recipes for saffron roast chicken and homemade verjus.


  • 1 tablespoon neutral oil 
  • 1 onion, diced
  • 1 garlic cloves, minced
  • 1 ½ teaspoon turmeric
  • ¾ teaspoon salt  
  • 2 tablespoons tomato paste  
  • 1 pound stew beef, cut into 1 inch cubes
  • ½ teaspoon ground black pepper 
  • 3 cups water
  • ¼ teaspoon saffron, ground in a glass or porcelain mortar and pestle 
  • 3 limoo omani (Persian dried limes), pierced and steeped in hot water for 10-15 minutes 
  • 1 pinch ground cinnamon 
  • ¾ cup yellow split peas
Main CoursesShabbatMeat Middle East


  • Step 1

    In a large pot, heat the oil over medium-low heat. Add in the onions and garlic and cook, stirring often, until fragrant. Add in the salt and turmeric. Mix in the tomato paste and allow the mixture to cook down for 3-5 minutes.

  • Step 2

    Add in the meat and stir to combine. Do not allow the meat to brown.

  • Step 3

    Add the water and black pepper. Increase the heat to high and bring to a boil. Once the water reaches a boil, reduce to low and simmer, covered, for 1 hour.

  • Step 4

    After one hour, add in 2 more cups of water, drained limoo omani, saffron, cinnamon and split peas. Stir gently to ensure that nothing is sticking to the bottom of your pot. Cook covered for 1 hour on low heat.

  • Step 5

    Check occasionally to ensure that the stew is saucy and not too dry. If needed, add ¼ cup of water at a time. Once the split peas are tender, your khoresh is ready.

  • Step 6

    Remove the limoo omani and serve hot with rice tahdig.