Vegan Khoresh Gheymeh (Persian Split Pea Stew)

~ Plant-Based Persian
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Khoresh Gheymeh is a popular Persian stew with split peas, garnished with fried potatoes, and served with fluffy Persian rice and tahdig. This recipe is full of flavor, comfort, and plant-based.

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Khoresh Gheymeh

Why You’ll Love this Vegan Khoresh Gheymeh

  • Traditionally, Khoresh Gheymeh is not vegetarian but this recipe replaces the meat with jackfruit.
  • Jackfruit is so versatile before it is ripe. It will take on any flavor it is cooked with. It also has the texture similar to shredded chicken. Jackfruit has great health benefits from fiber to regulating blood sugar.
  • While jackfruit is not a high-protein food, this recipe has split peas, which adds a boost of protein to this dish.

Ingredients/Equipment Notes

To make this delicious vegan Gheymeh, you will need the following ingredients (full measurements are in the recipe card below):

  • 14 oz can young jackfruit
  • 1 cup yellow split peas (rinsed and soaked in warm water for at least 1 hr)
  • Cooking oil
  • 1 small onion chopped
  • 4 garlic cloves minced
  • 1/2 tsp. turmeric
  • 1/4 tsp. paprika
  • 1/4 tsp. cumin
  • 1/4 tsp. black pepper
  • 1 tsp. salt
  • 1 cup tomato purée
  • 2 Tbsp. tomato paste
  • 2.5 cups warm water
  • 4 dried Persian limes (pierced with a knife) or 2 Tbsp. ground dried lime
  • French fries for garnish (PikNik is commonly used by Persians)

You will also need the following equipment:

How to Make the Best Vegan Khoresh Gheymeh

  • Drain the can of jackfruit and rinse. Put the jackfruit in a cheesecloth or nut bag and squeeze to remove the excess liquid. Set aside.
  • Add 1 Tbsp. oil to a medium pot on medium heat. Add the onion and sauté for 3-4 minutes until translucent.
  • Add the garlic and sauté for 2 more minutes.
  • Add the spices (except the dried lime powder) and stir.
  • Add the tomato puree and tomato paste and cook for 3 more minutes.
  • Add the jackfruit.
  • Add the warm water and the split peas and the dry lemon powder. Stir, cover and cook until the split peas are tender (about 30 minutes). Add more water as needed. It should not be too thick. I usually add about another 1 cup water.
  • Prepare french fries (or use ready-made)
  • Garnish with french fries, and serve with Persian rice. Noosh-e-Jan (Enjoy!)

How to Serve Khoresh Gheymeh

Persian Khoresh is traditionally served with Persian rice and tahdig. See our recipe for Persian rice and tahdig below as well as other Persian Khoresh recipes:

Recipe Tips

– In lieu of jackfruit, you can choose to add mushroom.

– You can make your own french fries, using 1 medium Russet potato (sliced thinly), tossed with oil, salt, and pepper, and baked at 400F for 20 minutes.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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Vegan Khoresh Gheymeh

Vegan Khoresh Gheymeh

  • Author: Plant-Based Persian
  • Total Time: 2 hours
  • Yield: 5 People 1x
  • Diet: Vegan
Print Recipe

Description

A Persian lentil stew with jackfruit 

Ingredients

Units Scale
  • 1 cup yellow split peas (rinsed and soaked in warm water for at least 1 hr)
  • Cooking oil
  • 1 small onion chopped
  • 4 garlic cloves minced
  • 1/2 tsp. turmeric
  • 1/4 tsp. paprika
  • 1/4 tsp. cumin
  • 1/4 tsp. black pepper
  • 1 tsp. salt
  • 1 cup tomato purée
  • 2 Tbsp. tomato paste
  • 2.5 cups warm water
  • 2 Tbsp. ground dried lime or 4 Persian dried limes
  • French Fries (optional – Pik-Nik is popular)

Instructions

  1. Drain the can of jackfruit and rinse. Put the jackfruit in a cheesecloth or nut bag and squeeze to remove the excess liquid. Set aside.
  2. Add 1 Tbsp. oil to a medium pot on medium heat. Add the onion and sauté for 3-4 minutes until translucent.
  3. Add the garlic and sauté for 2 more minutes.
  4. Add the spices (except the dried lime powder) and stir.
  5. Add the tomato puree and tomato paste and cook for 3 more minutes.
  6. Add the jackfruit.
  7. Add the water and the split peas and the dry lemon powder. Stir, cover and cook until the split peas are tender (about 30 minutes). Add more water as needed. It should not be too thick. I usually add about another 1 cup water.
  8. Assemble the khoresh for baking – in a medium glass baking dish, assemble half the fried/baked eggplant. Pour the stew over it. Place the remaining fried/baked eggplant on top. Cover with foil (poke a few holes in the foil with a fork), and cook for 40 to 50 minutes until the eggplant is tender and well cooked.
  9. Garnish with French fries! You can make your own French fries or use ready-made French fries. We used the Pik-Nik ready-made shoestring French fries in the picture above. 
  10. Serve with Persian rice. Noosh-e-Jan (Enjoy!)

Notes

Prepare french fries – it is so good! 1 medium Russet potato (sliced thinly), tossed with oil, salt, and pepper, and baked at 400F for 20 minutes

  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Main Course
  • Cuisine: Iranian/Persian

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