Khoresh-e Gheymeh-ye Lapeh — Persian Split Pea and Tomato Stew with Dried Lime

Middle Eastern Fast With Oil Published June 13, 2026

Gheymeh is one of Iran's beloved stews — traditionally built on small cubes of meat, but the yellow split peas were always the soul of it. Take the meat away and the split peas step forward as they were meant to: tender, savory, simmered slow in a tomato base sharpened with limoo amani, the dried limes that give Persian cooking its haunting sour edge. Crowned with a heap of crisp matchstick potatoes, it is rich, deep, and genuinely filling.

The flavor here is all about balance — the sweetness of fried onion and tomato against the bracing sourness of dried lime, the earthiness of the split peas, the warm hum of turmeric and a whisper of cinnamon. Served over rice, it is a complete and ample meal.

On oil days, fry the potatoes for the proper crispy topping. For strict no-oil days, sauté the aromatics in water, simmer the split peas as written, and bake or boil the potatoes instead of frying — you lose the crunch but keep the heart of the dish.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 1 hour 15 minutes

INGREDIENTS

- 1 cup (200g) yellow split peas (lapeh)
- 3 tablespoons olive oil (omit for strict days), divided
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 3 tablespoons tomato paste
- 2 tomatoes, grated (or 1 cup canned crushed tomatoes)
- 4 dried limes (limoo amani), pierced (or 1/4 cup lime juice)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- Salt to taste
- 2 large potatoes, cut into thin matchsticks
- Steamed basmati rice, to serve

METHOD

1. Rinse the split peas and simmer in water for 25-30 minutes until just tender but still holding their shape. Drain and set aside.

2. Heat 2 tablespoons oil in a pot over medium heat (or use a splash of water for strict days). Add the onions and cook 8-10 minutes until golden. Add the garlic and turmeric and cook 1 minute more.

3. Stir in the tomato paste and fry for 2 minutes until it darkens — this deepens the whole stew. Add the grated tomatoes and cook 3 minutes.

4. Add 2.5 cups water, the pierced dried limes, cinnamon, and pepper. Bring to a boil, then add the cooked split peas. Reduce heat and simmer gently for 30 minutes until thick and glossy. Season with salt.

5. Press the dried limes against the side of the pot midway through to release their sour juice, then discard them before serving.

6. Meanwhile, soak the potato matchsticks in cold water for 10 minutes, drain, and pat very dry. Fry in the remaining oil until golden and crisp, then drain on paper towels. (For strict days, toss with salt and bake at 220C for 25 minutes, turning once.)

7. Serve the stew over rice, piled high with the crisp potatoes.

NOTES

- Dried limes are worth seeking out at any Middle Eastern grocer; they keep for years and define this dish. Lime juice is a fair substitute but lacks the smoky bitterness.
- For strict no-oil days, oven-roast or boil the potatoes and water-sauté the onions.
- Add a cup of cooked chickpeas alongside the split peas for extra protein and body.
- The stew tastes even better the next day once the dried lime has fully infused.