Khoresh – e – Gheymeh

Ingredients for 3 servings:

• 500 g turkey meat or lamb goulash, lean, approx. 3×3 cm pieces
• 1 ½ cup(s) yellow peas (peeled, halved chickpeas)
• 3 lemons, dried
• 2 m.-sized onion(s)
• ½ tube(s) tomato paste
• 1 pinch of cinnamon
• 1 small can of saffron, threads or ground
• turmeric
• salt and pepper
• Pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Persian sauce dish with turkey or lamb and yellow peas

Soak the peas in water for about an hour before cooking. Brown the meat in a pan and add the diced onions. Brown well. Then add the peas and sauté briefly. Season generously with salt, pepper, turmeric, and a little cinnamon. Fry the tomato paste briefly, then deglaze with water (only lightly cover the goulash with water) and bring to a boil. Pierce the lemons a few times with a toothpick or similar and add them to the goulash along with the saffron. Reduce the heat to medium and simmer for at least 2 hours. Add a little water every now and then and stir to create a creamy sauce. Season to taste with the spices after topping up. Transfer the finished dish to a bowl and garnish with potato sticks. Serve with Persian saffron basmati rice.