Lamb and split pea stew (Khoresht-e gheimeh) from Malouf Boxed Set: Saha, Turquoise, Saraban: A Chef's Journey Through the Middle East by Greg Malouf and Lucy Malouf

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet rice with saffron, nuts and orange zest (Shirin polow)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • RMcEwen on June 26, 2014

    This went down very well with my dinner guests. It is quite rich and filling, but the lamb cooks down beautifully and is incredibly tender. I served it, as recommended, with shirin polow. The sweetness went well with the earthiness and richness of the lamb. However, as shirin polow is a bit of an effort, I think it could also be served with bread and yoghurt and a nice green salad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.