Khoresh Gheimeh is the crown jewel of Persian cuisine, dating back to the Sassanian Empire and witnessed by French explorer Jean Chardin in the 1600s. Most people think the name comes from split peas but it actually means finely chopped meat in ancient Turkic revealing the dish's true soul.
This stew holds such cultural significance that it's the primary offering during Muharram ceremonies across Iran. I've spent years perfecting this recipe using traditional techniques passed down through generations, including the sacred concept of Ja Oftadan the patient art of slow cooking that transforms simple ingredients into liquid gold
