Khoresh Gheymeh (Persian Meat Stew) – Thermomix Method (TM6/TM5)

Photo Credit:

Is it a curry or a stew? 

With ancient Persia’s (Iran) strategic position in the middle of the ancient Silk Route, the culinary influences of the Middle East, South Asia and East Asia are certainly featured in the flavours of Persian cooking.

A distinctly sour flavour is a familiar component in Persian cuisine, from the tangy pomegranate flavours used in the Khoresh Fesenjan (Persian Walnut & Pomegranate Chicken) recipe to the use of Iranian Limoo Amani (dried limes) that add the sour notes to this stew of meat, tomatoes, split yellow peas (chana dal), and onion. Not too sure where the influence to serve this Persian dish garnished with fried potatoes came from, but we won’t complain. It certainly is another great winter-warming and comfort food type of dish.

Said to be one of Iran’s most popular dishes, I was introduced to it by a client of mine, and as I am always interested in learning the cuisine of countries that I haven’t travelled to, I converted this Persian Stew (khoresh)  recipe for the TM6 & TM5. If you don’t have a Thermomix, you could simply use a pot to slowly simmer the browned meat pieces in the sautéed onion/tomato/spice mixture.

Personally, with the inclusion of the chana dal and the subtle spice of turmeric & cinnamon, I’m leaning more towards it being a mild version of a curry than a stew, and loved its flavours! 

Nooshe jân!*

* Translates as “may it nourish your soul” in Persian and used as we would use “Buon appetito” to commence a meal. 

We trust you enjoy the recipe! We always love to hear your feedback and comments so please follow us @nicomorettiaus or @urbanproviderand post up your photos of your creations, or simply drop us a short email at !


1kg chuck steak or boneless lamb leg, cut into 1.5cm-2cm cubes
1 tsp salt

200g (1 cup) yellow split peas (chana dal)
4 cups water

2 dried Persian limes (limoo Amani) – available at Persian/Iranian or Middle Eastern Specialty shop (or add in 2 tbsp of lemon juice at Step 12 below if you are unable to find them)

1 large onion (250g), peeled and quartered
40g (2 tbsp) extra virgin olive oil
20g (1 tbsp) butter or ghee

40g (2 tbsp) extra virgin olive oil, to brown meat

1 1/2 tsp turmeric
1 tsp cinnamon
1 tsp black pepper
80g (3 tbsp) tomato paste

2 tsp salt
1 1/2 cups water
1/2 tsp saffron, soaked in 4 tbsp boiling water OR 1/4 tsp rose water

To serve: Steamed rice and fried potatoes/chips


  1. Place beef into bowl and season with salt while preparing other ingredients.
  2. Place dried limes into a small bowl. Cover with boiling water and let stand.
  3. Place 200g yellow split peas into a saucepan and add 4 cups of water. Bring to a bowl, then simmer for 10 minutes until al dente, skimming off any foam while cooking. Drain once cooked and rinse under cold water. Set aside.
  4. While lentils are cooking, place onion into TM and chop: 2 sec | SP 5.
  5. To saute/caramelise onions in TM6 (Hi Temp Function)SET TO GUIDED COOKING RECIPE – Sauteed onions (200-300 g) Add 40g of oil (instead of 20g) and 20g ghee or butter. Change time to 15 minutes. Turn speed selector to start and saute : 15 min | HI TEMP.
    To saute onions in TM5 – Add 40g of oil and 20g ghee or butter. Saute : 10 min | VAROMA | SP1.
  6. While onions are sautéing, heat 2 tbsp of oil in a heavy based frypan and brown beef/lamb in three batches. Set aside.
  7. Once onions have sautéed, cancel TM6 Guided Cooking. Add turmeric, cinnamon, black pepper and saute: 1 Min | VAROMA | SP 1.
  8. Add tomato paste and saute: 2 min | 120 | SP 1. Transfer this onion/spice/tomato mixture to reserved browned meat and stir to combine.
  9. Insert TM Blade Cover* onto TM blades (TM6 & TM5 Only). Add beef/onion mixture, cooked lentils, salt, soaked dried limes (poked with the tip of a sharp knife or skewer in a few places) & water and cook: 120min (2 hours) | 105C | Sp Stir | Reverse | MC Off.
  10. Check meat for doneness, and continue to cook until tender.
  11. Add saffron/rose water and cook for a further 10 min | 120C | Sp Stir | Reverse | MC Off.
  12. Serve with steamed rice and, in traditional Persian-style, topped with fried potatoes/chips.

* BLADE COVER – If you don’t have a TM Blade Cover yet, insert Butterfly at STEP 9. The TM Blade Cover prevents the meat from shredding too much on the blades for this type of slow cooking recipe.

Please don’t hesitate in contacting me if you have any questions about the recipe or the use of the TM Blade cover.