Dried lime (known as Limoo Omani or Limoo Amani in Persian) is used in many Iranian dishes--such as Ghormeh Sabzi-- to add a sour taste to the food. Dried lime's skin is edible.
6 Servings
Prior to cooking: Cut the meat into ½ inch pieces and also wash and peel the potatoes and cut them into sticks. Until frying the potatoes, better keep them in a bowl of water otherwise they will turn dark. Wash the split peas. 1.Chop the onion, heat 1/3 cup of the oil in a pot and sauté the onion for 5 minutes 2.Add meat, the split peas, and Turmeric to the onion and sauté together for another 5 minutes 3. Add three glasses of water, dried lime) pierced(, tomato paste, and salt to the pot, cover the pot, bring it to a boil then lower the heat for 1 to 1 ½ hours 4.Check the tenderness of meat, also taste for seasoning 5.Meanwhile, heat the rest of the oil in a saucepan and fry the potatoes 6.When serving the stew put the potatoes on top of the stew
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