Gheymeh (Yellow Split Peas Stew)

The word Gheymeh, literally refers to any meat that is cut into cubes, that is why some people call any stew with cubed meat inside it as Gheymeh. There are various types of this stew in Iran, but this recipe is for the classic Gheymeh, that is garnished with french fries and served with white rice. Also, in some religious occasions such as Ashoora, some people prepare it in big amounts and distribute it for free among people as a vow (Nazri).

Recipe type
Serves 2 People
Prep time
Cook Time
1h 30m


  • 250 Grams
    stew meat (lamb or beef)
  • ½ Cups
    yellow split peas, soaked in water
  • 1
    medium onion, chopped
  • 2 Tablespoons
    tomato paste
  • 2-3
    dried limes, or 2 tablespoon lemon juice
  • ¼ Teaspoons
    saffron dissolved in 2 tablespoon boiling water
  • 1 Tablespoon
  • 1 Teaspoon
    salt to taste
  • 1 Teaspoon
    black pepper to taste
  • ½ Teaspoons
    ground cardamom
  • 2
    large potatoes
  • water
  • vegetable oil


  1. Chop the onion. Fry them in a large pot with 2 tablespoons of oil until it turns golden.

  2. Add meat and saute for 2-3 minutes.

  3. Add turmeric, salt, pepper.

  4. Add ground cardamom and stir. This is an optional step but has a great effect on the aroma and taste of the stew.
    saute until all sides of the meat are lightly brown.

  5. Drain the yellow split peas and add to the pot and saute for 5 minutes.

  6. Add saffron and mix thoroughly

  7. Add tomato sauce and mix well.

  8. Pour in enough water to cover the mixture by about 2 inches.
    bring it to a boil on high heat for a couple of minutes. Then lower the heat, cover the lid and cook on medium to low heat for 60 minutes. Add a little more water if necessary

  9. Add dried limes to the pot. Before adding the limes make some holes in them using a knife or a fork. Cover the lid and cook on low heat for 30 more minutes.

  10. Peel and slice the potatoes and fry them for topping.

  11. Serve warm with rice and garnish it with french fries on top.

5 reviews for Gheymeh (Yellow Split Peas Stew)

  1. Alexandra Gradstein


    I made this for my boyfriend who is Iranian and he loved it Thank you, this recipe was perfect compared to others Ive made that didn’t turn out the same.

  2. Irina


    Hi, I tried this recipe today. I soaked the split peas for about 15 min prior to adding them to the pot, then followed instructions, however after 40 min of simmering under a closed lid they appeared to be overcooked and turned into mush:( What went wrong?

  3. Effardee


    Authentic recipe. My mum used to make this exactly as described and it was delicious. It’s my daughter’s and my grandson’s favourite Iranian dish.

  4. Joanne Kilbourne


    Split peas are of course from the pea family they dont take long to cook easy to overcook! Cook uncovered for 15 min on low then check for doneness! Boil your salted water then turn way down and add peas! When cooked add to whatever stew you like

  5. Mike


    Best recipe I’ve found for this. My wife is Iranian and grew up with great cooks. I follow a few more western techniques like browning meat first and using lamb stock instead of water and get raves over how good it is. Most recipes don’t add cardamom. Don’t neglect it

  6. base


    the name of the dish is of turkish/azeri origin. ‘kıymak’ means ‘to mince’, and’kıyma’: ‘the minced’ (meat). The ethimology points out to the fact, that a mom usually doesnt have much meat available, but many hungry throats to feed. So, the receipt shows the path how to make ‘plenty’, from a little bit of meat.

  7. Al Rayborn


    I am Persian and had not yet made this dish, it actually came out good,!my wife and kids like it. Thanks

  8. M. Tavallodi


    My husband is Persian and this was my favorite dish my mother in law always made. I was so happy to be able to make it for my family myself

  9. Zuwaar


    I am a measure freak so can someone tell me how many cups of water I should use to cook the dish in.

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