Persian dried lime, lamb and split pea stew (Khoresh-e-gheymeh) from Persiana: Recipes from the Middle East & Beyond (page 91) by Sabrina Ghayour

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Notes about this recipe

  • Eat Your Books

    Can substitute preserved lemons for dried limes.

  • Hansyhobs on May 24, 2022

    I did half the recipe and kept to the same cooking times. Great result. If you split peas are old it's worth putting them in the pot earlier as they might take longer than an hour to cook. I used 6 dried limes instead of 4 because I wanted to finish the packet, was quite tart but still a great taste.

  • tekobo on March 19, 2017

    Came out a little bitter at the end of the cooking time. Adjusted with agave syrup. Used split mung beans in place of yellow split peas trimmed mutton neck chops in place of lamb neck fillet. Nice rounded flavour and comforting textures.

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