Khoresht Qeymeh Aloo Recipe Video

This dish is made with aloos (dried golden plums), chicken and yellow split peas. I hope that you enjoy it!


Preparation Time20 MinCooking Time1 Hr 45 Min
Ready In2 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientInterest Group


 Turmeric powder1 Tablespoon
 Cinnamon powder1 1⁄2 Teaspoon
 Kosher salt1 Teaspoon
 Black pepper1 Teaspoon
 Lemon pepper1 Tablespoon (Optional)
 Lemon juice2 Tablespoon
 Saffron1⁄4 Teaspoon
 Brown sugar/Sugar1 1⁄2 Teaspoon
 Lemon pepper1 Teaspoon (Optional)
 Chicken breast boneless skinless/Chicken legs1 Large, dice (1 1/2 inch peices)
 Onion1 Small, dice
 Dried plums1 Cup (16 tbs), washed
 Yellow split peas1⁄2 Cup (8 tbs)
 Cold water5 Cup (80 tbs)
 Grape seed oil5 Tablespoon, divided

Nutrition Facts

Serving size

Calories 294 Calories from Fat 117

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 1.4 g7.1%

Trans Fat 0 g

Cholesterol 16.6 mg

Sodium 438 mg18.3%

Total Carbohydrates 38 g12.6%

Dietary Fiber 9 g36%

Sugars 15.4 g

Protein 13 g26%

Vitamin A 4.8% Vitamin C 9%

Calcium 4.8% Iron 13.9%

*Based on a 2000 Calorie diet

Things You Will Need

Large pot


1. Wash and drain the yellow split peas and keep it aside until needed.
2. Dice the chicken and onion and keep it in 2 separate bowls.

3. In a large pot, over medium high heat, pour the 4 tablespoon of grape seed oil and sauté the onion for 5-8 minutes or until golden brown, add the turmeric and chicken stir them together for 30 second.
4. Add the lemon pepper, cinnamon, black pepper and salt, stir and add the yellow split peas, dried plums, water, stir and add the saffron, lemon juice, stir everything well.
5. Cover with a lid and bring it to a boil on medium high for 45 minutes, add brown sugar mix it well and check for salt and seasoning.
6. Turn the heat to medium and cook for 15 minutes, after 15 minutes add 1 tablespoon of oil and lower the heat and cook for 30 minutes.

7. Serve the khoresht geymeh aloo with steamed rice.