Khoresh-e gheymeh, or Iranian channa dal and lamb braise is one of the most popular (and mercifully easiest) khoreshes to make. Khoreshes are Iranian braises that are served with basmati rice, and this one in particular is the perfect example of cross-cultural evolution: high five to the genius who decided that French fries would become a required part of this dish.
Make sure to seek out limoo omani (dried limes) here, as their flavor is essential to the success of khoresh-e gheymeh.
For the braise:
3 tablespoons olive oil
2 onions, chopped
1 pound leg of lamb, cut into 1-inch pieces
4 dried limoo omani (Persian limes), pierced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1 tomato, peeled and chopped
1/2 teaspoon sugar
1/2 teaspoons ground saffron dissolved in 2 tablespoons hot water
1/4 cup yellow split peas (chana dal)
For the French fries:
2 pounds russet potatoes, peeled, cut into thick matchsticks, and soaked in cold water
1 cup vegetable oil for shallow frying
Salt to taste
1. To make the braise: Heat 2 tablespoons oil in a large pot over medium heat. Saute the onions until beginning to brown and then add the lamb, continuing to saute until the onions are golden brown and the juice has been absorbed. Add the dried limes, salt, pepper, and turmeric, and saute for 3 minutes.
2. Add 3 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
3. Add the tomato, sugar, and saffron water. Cover and cook over low heat for 35 minutes.
4. In a saucepan, cook the yellow split peas in 3 cups water and 1/2 teaspoon salt for 30 minutes. Drain, rinse, and add to the pot with the lamb. Cover and keep warm until ready to serve.
5. To make the French fries: Drain and dry the potatoes. Heat oil in a skillet over medium heat, add the potatoes, and shallow fry until golden and cooked through. Use a slotted spoon to remove the potatoes and place on paper towels. Season with salt.
6. To serve, place the braise in a serving bowl and top with the French fries. Serve with basmati rice (and Iranian pickles and a fresh herb platter of sabzi khordan, if desired).