Vegan Persian khoresh gheymeh or Gheimeh is one of the most popular classic Persian stews that is loved by so many.
This dish is deeply rooted in Persian culinary traditions and is often cooked on special occasions and celebration. I always laugh when I say this but I cook this dish for my special guests, when I want to show my maximum affection and effort.
Vegan Persian khoresh gheymeh is typically made with lamb, but honestly I never understood the need to add meat since the stew has so many beautiful and intense flavours.
These were my thoughts even when I was not vegan. When I started my journey in veganism (now almost 8 years ago) I experimented on my favourite recipes and the best way to veganise them.
I believe that with this recipe I succeed and my guests keep asking me for ‘the secret’ and I tell them the secret is always love. This love is not only for them but also for the life of other beings and then I hand them my version of the recipe.
By the way, there are different variations to this dish, some add eggplants (bademjun) to it and call it ‘gheymeh bademjun’ which literally translated gheymeh with eggplant. So if you like eggplants you should definitely give that version a try, I still prefer the classic version.
The base of the stew is yellow split peas which is normally served with fried saffron potatoes and (polo) which is Persian rice.
Spices do we need for vegan Persian khoresh gheymeh??
Advieh: is spice blend that has cinnamon, cardamom, cumin and coriander in it.
The combination of those spices add a very distinctive aroma and flavour to the dish. However, if you do not have these specific blend just use cinnamon, cardamom and saffron as the main spices.
Limoo amani, or dried limes have very unique, strong and citrusy and earthy flavour, they are limes that have been dried in the sun.
Tip: You can purchase Limo amani from local Persian or middle eastern stores. They are also available on online platforms like amazon, but we get all the necessary item from our local shops.
So this khoresh, (literally stew) is a dish that needs patience, love and lots of great ingredients mixed with fluffly Persian rice and friend potatoes sticks, that will take it to another level.
Ingredients:
– 1 large onion, thinly sliced
– 1 tsp turmeric
– 2 cloves of garlic (minced)
– 1 tsp saffron
– 1 cup of quick-cook yellow split peas, rinsed
– 2 tbsp tomato paste
-1 1/2 cups of mushroom (of TVP chunks)
– 2 tomatoes
– 1 stick of cinnamon (or a tsp)
– 4 dried limes (limoo omani)
– 1 1/2 cups water, plus an additional 2 1/2 cups water, divided
– 1 tbsp sea salt
– Black pepper, to taste
– 2 cups of steamed basmati rice, to serve
– 2 large potatoes, peeled and sliced into french fries
Instructions:
1- Rinse the yellow split peas and let them soak for up to 1 hour in col water.
2- In a large pot add 2 tbsp of olive oil. Over medium heat add the chopped onions and sauté until they are golden brown.
3- In the meantime, bring 1 1/2 cups of water to boil. Add yellow split peas and reduce heat to simmer, cook for 15 minutes drain and set aside.
4- Puncture each dried lime once and make sure its on each end (use fork). This draws out the flavor and tartness of the limes.
5- Add the minced garlic and tomatoes (grind) to the onions, cook until garlic is fragrant.
Add the tomato paste, salt, pepper and turmeric powder and the advieh.
6- Take few strands of saffron and leave it in very hot water for about 10 minutes. This is one of the main ways we bloom the saffron
7- Add the mushrooms (or TVP), dried limes, saffron and a cinnamon stick and pour enough water to cover the ingredients. Bring it to a boil and then on low heat cook the stew for another hour.
8- Serve the dish with hot steamed rice and fried potato stick. The last step is optional, however it will definitely add more flavours to the dish.
Enjoy this amazing vegan Persian khoresh gheymeh with your loved ones! Nushe jan
