Khoresht Gheymeh (Persian split peas stew) is usually cooked in a general and usual way, but why some people cook Khoresht Gheymeh more delicious and tastier than others?
In my opinion, the main reason for the delicious taste of Khoresht Gheymeh is cookery experience, but there is another reason that it’s very important that is the spices that are used in this stew, plus the tricks and tips of cooking it.
In this paper, I will also explain the spices and tips in addition to the step-by-step instruction to cook Khoresht Gheymeh (Persian food)
- 250 g Mutton or beef
- 50 g Raw split peas
- 1 Onion
- 2 tbsps Tomato paste
- 2 Potatoes
- 3 Dried lemons
- 1 tbsp Rose water
- 0.5 tbsp Cinnamon
- To the required amount Brewed Saffron
- To the required amount Sugar
- To the required amount Salt, pepper, and Turmeric