Chip Stew or Khoresht-e-Gheimeh Sibzamini

Post: Black Limes


  • 250g split peas, soaked for 30 mins
  • 2 small red peppers, chopped
  • 2 medium onions, chopped
  • oil for frying
  • 1 heaped tsp turmeric
  • 1 tsp ground black pepper
  • 8 dried limes, rinsed and pricked
  • 2 tbsp tomato puree
  • 1.3 litres of cold water
  • 250g cherry tomatoes
  • 1-2tsp salt
  • 700g potatoes suitable for chipping
  • oil for frying

(Alternatively you can use oven chips, or even good chip shop chips!)


  1. Fry peppers and onion in a little hot oil. Add spices, dried limes and tomato paste.
  2. Add the cold water and soaked and drained split peas.
  3. Bring to a boil, turn heat down and simmer for 30 minutes. Add salt to taste.
  4. Fry the chips, drain on kitchen paper. Add to the casserole (or spoon the chips on top of the casserole as you serve). Heat through for 5 minutes.
  5. Serve over white rice – optional
  6. Traditional accompaniments are raw onion and thick plain yoghurt. I like to add some lime juice too.

Recipe adapted from the wonderful Sally Butcher’s Persepolis

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