One of my favourite things about Persian food is how the flavours are so simple yet effective. It’s not like Indian food with large amounts of different spices. Instead the spices are generally only cinnamon, nutmeg, and turmeric, the kabobs being an exception. 

This stew, consisting of split peas, chicken, and potatoes, is very easy to prepare and it’s absolutely delicious. It’s best served with shirazi salad (RECIPE: SHIRAZI SALAD – TOMATO AND CUCUMBER SALAD) and buttery basmati rice with tahdig (RECIPE: TAHDIG – CRISPY RICE). The chicken is best diced up, but I eat a mostly vegetarian diet so I keep the chicken breasts whole, making it easy for me to just take the potatoes and split peas. You could also make this dish completely vegetarian by omitting the chicken and increasing the amount of split peas and potatoes you use.


Khoreshe Geimeh served with basmati rice and shirazi salad.




  • 2 tbsp olive oil
  • 1 lb chicken breast, diced
  • 1 large onion, finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp turmeric
  • Juice of small lime or lemon
  • 2 1/2 cups water
  • 1/2 cup yellow split peas
  • 2 tbsp butter
  • 1 large potato


  1. Heat olive oil in pot. Add meat, onions, and seasoning and sauté until the meat is browned. Add lime or lemon juice and water to the meat and let simmer for about 30 minutes.
  2. Add split peas and let simmer for another 35 minutes or until the peas are done.
  3. Peel the potato, dice, and fry in butter. Add fried potatoes to the meat sauce 10 minutes before serving.
  4. Serve with rice and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s