Slow Cooker Khoresht Ghaimeh
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 medium onions, diced
  • 4 cloves of garlic, minced
  • 1 tsp turmeric
  • 1 lb stewing meat
  • 2 tsp Advieh
  • 4 Persian Lemons
  • 2 cans (14.5oz) of stewed tomatoes diced
  • ¾ cup of split peas, soaked overnight
  • 1 tbls of tomato paste
  • 1 cup french fries
  • olive oil
  • salt & pepper
  1. Sauté onion and garlic in oil until translucent.
  2. Add turmeric, sauté for a couple of minutes, then add meat. Season with Advieh, salt, and pepper.
  3. Place split peas in a slow cooker, add stewed tomatoes on top. Pierce the Persian lemons a couple of times with a fork then add to the pot.
  4. Add the meat, onion and garlic mixture on top. Add tomato paste, one cup of water, and season with salt.
  5. Gently mix together making sure that the split peas and Persian lemons are submerged in the liquids.
  6. Cook on high for 8 hours.
  7. Turn oven on to 450°. Line a cookie sheet with foil and gently spray with oil. Add potatoes in single layer. Bake for about 18 to 20 minutes. Season with salt.
  8. Once the stew is done, serve over Persian and topped with the French Fries.
Recipe by My Persian Kitchen at