Lamb and split pea stew (Khoresht-e gheimeh) from Saraban: A Chef's Journey through Persia by Greg Malouf and Lucy Malouf

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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

  • tges on March 14, 2026

    One of my favorite khoreshts. Very flavoursome and easy to cook. Wonderful with the sweet rice, and lovely with the potato straws strewn atop which is how they serve it in Iran.

  • 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.

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