25-Min Gheymeh — Persian Beef & Split Pea Stew
A weeknight version of the Persian classic: ground beef simmered with split peas, tomato, and a whisper of saffron, served over crispy-bottomed rice. Ready in 20 minutes, tastes like you've been cooking all day.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- ¾ cup split peas (dried, yellow or green)
- 3 tbsp canned tomato paste
- 2 cups beef broth
- ¼ tsp saffron threads
- 2.5 cups cooked white rice (for serving)
Instructions
- 1
Brown ground beef in a large skillet over medium-high, breaking it up as it cooks, until no pink remains, about 6 minutes.
- 2
Add diced onion and cook, stirring, until soft and fragrant, about 3 minutes.
- 3
Stir in tomato paste, split peas, beef broth, saffron, salt, and pepper.
- 4
Bring to a simmer, then reduce heat to medium. Simmer uncovered until split peas are soft, about 12–14 minutes.
- 5
While the stew simmers, warm the cooked rice in a separate small skillet over medium until heated through, about 3 minutes.
- 6
Taste and adjust salt and pepper. Serve the stew over the warm rice.
Tools you’ll need
- large skillet (12-inch)
- small skillet (8-inch)
- wooden spoon
- measuring cups and spoons
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