Khoresh gheymeh with soy mince
The Persian split-pea and tomato stew, soured with lemon and scented with saffron and cinnamon, made with soy mince in place of lamb and served over rice.
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- Prep
- 15 min
- Cook
- 45 min
- Serves
- 2 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (11)
- Soy mince (dry)60 g
- Yellow split peas150 g
- Onion100 g
- Tomato200 g
- Olive oil20 g
- Turmeric3 g
- Cinnamon1 g
- Saffron0 g
- Lemon juice20 g
- Basmati rice150 g
- Salt2 g
Method
- 1
Soak the soy mince in hot water for 10 minutes and squeeze it dry.
- 2
Fry the onion in the oil until golden, then add the turmeric and the soy mince and fry for 3 minutes.
- 3
Add the grated tomato, cinnamon, salt and 300 ml of water; cover and simmer for 25 minutes.
- 4
Stir in the split peas, lemon juice and saffron water and simmer uncovered for 10 minutes more, until thick.
- 5
Serve over the rice.