Khoresh Gheimeh Recipe (Persian split chickpea stew)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Persian stew of lamb, split chickpeas, and eggplant simmered with warm spices like turmeric, cinnamon, and dried lime. Complex, aromatic comfort food with Middle Eastern depth.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tbsp vegetable oil
- 1 large onions (finely chopped)
- 1 lb lamb (cut into stew meat pieces)
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cinnamon
- 2 cups split chickpeas (chana dal)
- 3 tbsp tomato paste
- 6 cups water
- 5 dried Persian limes (amani lime)
- 6 Chinese eggplants (washed and peeled)
- 4 russet potatoes (washed and peeled)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 277mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2044mg
- Calcium
- 89mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.