What is Khoresh Gheymeh?
Khoresh Gheymeh is a traditional Persian stew typically made with lamb or beef, yellow split peas, onions, tomato paste, turmeric, cinnamon, fried potatoes, and limo amani (dried limes). This savory stew is usually served over basmati rice, a fragrant long-grain white rice.
Different regions of Iran have their own variations of Khoresh Gheymeh. Some add extra spices like cumin, coriander, or saffron, while others might omit dried lime altogether. Personally, I enjoy creating my own version of dishes. I love the flavor of nutmeg, so I included it in this stew. When I couldn’t find yellow split peas, I used green ones, and my stew still turned out delicious.
In our vegan version, we replace the meat with trumpet oyster mushrooms, which add a wonderful texture. If you browse through a Persian cookbook, you’ll often see the word “khoresh,” which means “stew” in Farsi, the national language of Iran. Persians have a particular fondness for stews, typically serving them over basmati rice and with a variety of sides. These sides can include torshi (a pickled vegetable medley), maast o khiar (yogurt with diced cucumbers), fresh herbs like basil, mint, and parsley, as well as sliced onions and radishes.
If you like vegan recipes, you should check out my other mushroom recipe: Lion’s Mane Mushroom Steaks with Creamy Polenta and Buttery Sage Pan Sauce.
Why I Love This Vegan Persian Stew (Khoresh Gheymeh) Recipe:
- It’s a simple introduction to Persian cuisine.
- It’s a great way to add variety to your meals if you’re feeling bored with your usual recipes.
- The combination of cinnamon, tomato, and lime offers a unique and delicious flavor.
- Unlike the traditional version, which is rich in oil and meat, this recipe is light, protein-packed, and made with whole, plant-based ingredients.
- It freezes well, making it easy to prepare a batch and store portions for future meals.
- It’s perfect comfort food, warming and satisfying on cold nights.
Discovering Persian Ingredients: A Guide
Dahl:
Refers to legumes or pulses, which are commonly used in various cuisines.
Chana Dahl:
Are split and polished small chickpeas. They are available at ethnic food stores, health food stores, Whole Foods, and even Amazon. These legumes are one of the more accessible “exotic” options, though they aren’t very exotic. They are a fun ingredient to experiment with if you’re interested in exploring different global cuisines. Chana Dahl is widely used in Indian cuisine and is perfect for curries.
Yellow Split Peas:
Also known as dal or dahl are traditionally used in Khoresh Gheymeh. These peas are essential for the dish, offering great texture and protein. You can find them at many standard grocery stores, Middle Eastern, or Indian grocery stores, and online.
Trumpet Mushrooms
Also known as king oyster mushrooms are a key ingredient in the vegan version of this stew. They have a chewy texture that mimics meat, making them a perfect substitute. Trumpet mushrooms can be found at specialty grocery stores, Asian markets, or online. If you can’t find trumpet mushrooms, you can replace them with other types of mushrooms, such as shiitake, portobello, or cremini.
Dried Persian Limes (Limoo Amani)
Are essential for many Persian dishes. Originating in Oman, these small, hard dried limes are made by briefly boiling fresh limes in a saltwater solution to soften their rinds, then drying them until they become hard and dark. This drying process imparts a unique blend of sour, citrusy, and smoky flavors to the limes. The result is a flavor-packed ingredient that adds a rich depth and tanginess to dishes like Khoresh Gheymeh. If you can’t find them at a local Middle Eastern store, you can easily purchase them online.
Why You’ll Love Khoresh Gheymeh
Khoresh Gheymeh offers a delightful blend of flavors and textures that will elevate your dining experience. The combination of tender split peas, tangy dried limes, and warming spices like turmeric and cinnamon creates a rich and aromatic stew. Served over fragrant basmati rice and topped with crispy fried potatoes, this dish is not only comforting but also nutritious. Even though this version is meatless, the trumpet mushrooms add a chewy texture that mimics the traditional stew, making it just as satisfying. Whether you enjoy traditional Persian cuisine or are looking to try something new, Khoresh Gheymeh is a delicious and satisfying meal that showcases the best of Persian culinary traditions.
What You Need to Make Vegan Khoresh Gheymeh
Tools:
- Large pot
- Medium pan
- Air fryer or deep frying pan
- Cooking spoon
- Knife
- Cutting board
- Small bowl
- Tea sachet or cloth
- Baking rack and tray (for frying option)
Ingredients:
- Trumpet mushrooms (king oyster mushrooms)
- Potatoes
- Green split peas
- Tomato paste
- White or yellow onions
- Turmeric
- Nutmeg
- Cinnamon stick or powder
- Black pepper
- Cardamom pods
- Dried Persian limes (limoo amani)
- Salt
- Saffron
- Olive oil
- Basmati rice
- Flatbread (for rice preparation)
A Vegan Persian Stew Made with Oyster Mushrooms
Ingredients
For the Stew:
- 1 cup green split peas soaked for 1 hour (traditionally yellow split peas)
- 3 tbsp tomato paste
- 2 white or yellow onions finely diced
- 4 cups of water
- 1/2 tsp turmeric
- 1/2 tsp nutmeg
- 1 cinnamon stick or 1/2 tsp cinnamon powder
- 1/2 tsp cardamom or 4 cardamom pods
- 2-4 dried lemons limo amani
- 1/2 tsp black pepper
- Salt to taste
- 10 oz trumpet mushrooms stems sliced into rounds
- Cooking oil for sautéing
For the Fries:
- 3 large potatoes peeled and cut into fries
- 1/2 tsp turmeric powder
- Salt to taste
- Olive oil spray
- Olive oil for frying option
For the Rice:
- 3 cups white rice
- 5 cups water
- 1/4 tsp ground saffron dissolved in 2 tbsp water
- 3 tbsp butter or cooking oil
- Flatbread pieces optional
Instructions
Prepare the Fries:
- Soak the peeled and cut potatoes in cold water for 10 minutes. Drain and pat dry.
- Season the potatoes with a dash of salt and turmeric powder. Spray with olive oil.
- Air Frying Option: Air fry the potatoes until crispy. Set aside for garnishing.
- Frying Option: Heat a pan on medium-high heat and add enough olive oil for a shallow fry (about 1 inch in depth). Fry the potatoes in batches until golden brown, avoiding overcrowding the pan. Place the finished fries on a baking rack over a paper towel-lined baking tray and season with salt and pepper. Alternatively, place them on a paper towel-lined serving platter.
Cook the Stew:
- In a large pot, heat some cooking oil over medium heat. Sauté the chopped onions for 2 minutes until soft.
- Add the sliced trumpet mushroom stems and sauté for another minute. Cover the pot and cook for about 5 minutes.
- Remove the lid and sprinkle turmeric, salt, and nutmeg. Stir well.
- Add the tomato paste and soaked green split peas. Stir for a minute, then add the water.
- Pierce the dried lemons (limo amani) with a sharp knife or fork, then toss them into the pot along with the cinnamon stick and cardamom pods (in a tea sachet or cloth for easy removal).
- Bring the mixture to a boil, then reduce the heat and simmer for 35-45 minutes. Adjust the seasoning at the end.
- Remove the cinnamon stick and cardamom pods at the end.
Prepare the Rice:
- Wash and rinse the white rice several times. Bring 5 cups of water to a boil, add the drained rice, and cook on medium heat for 7-8 minutes. Drain the rice.
- Add 3 tablespoons of butter or cooking oil to the pot. Place flatbread pieces on the oil (optional) and return the drained rice to the pot.
- Cover the pot and cook on the lowest heat setting for about 20-25 minutes.
- When the rice is cooked, take 3 tablespoons of the cooked rice and mix it with the dissolved saffron water. Use this saffron rice to garnish the top of the rice plate.
Serve:
- Garnish the mushroom stew with the crispy air-fried or shallow-fried potatoes.
- Serve hot with the prepared rice, garnished with saffron rice.
Notes
- If you don’t have cardamom pods, you can use ground cardamom powder instead.
- Yellow split peas are essential to this dish as they add great texture and protein. Make sure to get quick-cook split peas to cut down on cooking time. The quick-cook version does not require pre-soaking. If you can’t find the quick-cook version, cook regular yellow split peas according to package instructions. Many standard grocery stores carry them, but you can also find them in Middle Eastern or Indian grocery stores or online.
- Since split peas need more time to cook, either soak them for longer hours or cook them separately and add them 10 minutes before the end of cooking the stew. Ensure they are cooked but not mushy.
- Pierce the rind of the dried lemons (limoo amani) with a sharp knife or fork before adding them to the stew to draw out their flavor and tartness. Be careful, as the rind is very hard. If using lemons with no rinds (as some may prefer), it works well too.
- Serve the stew with hot rice to enjoy the dish in its traditional style.
Nutrition
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Did you make this recipe?
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