Gheimeh

Gheimeh is one of the most everyday of Persian stews, ladled over rice at lunch counters and family tables across the country. Yellow split peas give it body, tomato gives it color, and dried Persian limes give it that unmistakable tang. The surprise finish is a handful of thin, crispy potato fries tucked on top, a tradition that delights anyone eating it for the first time. The fries are the part everyone remembers, and arguments about whether they belong on top or on the side are as old as the stew itself.

Thick, tangy, and crowned with crispy fries

The stew is thick and homey, with tender beef and soft split peas in a glossy, lightly sour sauce. The fries, crisp and salty, soften slightly into the sauce as you eat, which is exactly the point. Serve it over chelo with a side of yogurt, and save a piece of crusty bread for the last of the sauce. On cold days, double the sauce and let the leftovers make a second meal over fresh rice.

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