Instant Pot Khoresh Gheymeh (Persian Split Pea Stew)
Ingredients for Khoresh Gheymeh (Persian Split Pea Stew) made in the Instant Pot and garnished with shoestring potatoes by FamilySpice.com
Servings 8
Calories 351kcal
Ingredients
- 2 lb beef stew meat
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon turmeric
- 2 teaspoon all purpose flour
- 2 tablespoon extra virgin olive oil
- 1 onion
- 3 cups beef broth
- 2 tablespoon tomato paste
- 7 oz dried yellow split peas
- 3-4 dried limes pierced with knife
- 14 oz canned diced tomatoes
- ½ teaspoon ground cinnamon
- 1-2 cups shoestring potatoes
Instructions
- Peel and finely chop onion.
- In a large bowl mix together meat, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon turmeric and flour until meat is coated evenly. Set aside.
- Press the “Sauté” function key on your 6 or 8-quart Instant Pot. Select "More" temperature with the “Adjust” key. When Instant Pot displays “Hot” add olive oil.
- When oil is hot, add chopped onions and sauté until onions start to brown.
- Season onions with ½ teaspoon salt and ½ teaspoon turmeric and cook for another 2-3 minutes.
- Stir in reserved stew meat and brown meat all over.
- When meat is browned, add beef broth. Using a wooden spoon, scrape bottom of pot to remove browned bits.
- Stir in tomato paste until combined. Stir in diced tomatoes.
- Carefully pierce dried limes with a sharp knife several times. If you like your stew more on the sour lemony side, add up to 5 dried limes. If you don't know how you like it, start with three. You can add lemon juice later to adjust the flavor to your preference.
- Place the lid on your instant pot, turn the vent to seal and set on meat/stew for 20 minutes.
- Once the timer goes off and the stew is cooked, let the pressure release naturally for 10 minutes and then release the remaining pressure manually. You can also let all the pressure release naturally if you have time.
- Using a spoon, press limes flat to remove air and let the dried limes sink into the stew.
- Stir in cinnamon. Rinse split peas and drain. Add split peas to the stew.
- Close lid of instant pot and seal. Set instant pot to manual (or pressure cook on newer models) set to high pressure for 15 minutes. Very carefully release the pressure manually. If stew is thick, stir in 1 cup of water.
- Transfer stew to serving dish and top with shoestring potatoes.
- You can also peel and chop 1 large russet potato. Once fried crisp, you can use these potatoes to top your stew.
- Serve stew with steamy basmati rice.
Notes
For gluten free option, use rice flour instead of regular flour or omit altogether.
You can also fry up or sauté chopped potatoes and use them instead of the prepackaged shoestring potatoes.
If you can't find dried Persian limes in whole or powdered form, you can use lemon juice instead.
TO STORE: Store any leftover stew in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1cup | Calories: 351kcal | Carbohydrates: 22g | Protein: 42g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 912mg | Fiber: 5g | Sugar: 4g
