Gheymeh – Persian Tomato Stew


  • 2 pounds chicken breast (or thigh), cut into cubes
  • 1 can tomato sauce
  • 1/2 can tomato paste
  • 1 large yellow onion, chopped
  • 7 dried limes, pierced with a knife and soaked in hot water for 30 minutes
  • 1.5 cups yellow lentils
  • 2 potatoes, peeled and cut very thinly
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon turmeric
  • 5-6 cups water


  1. Start by sauteeing your onions in a pot on medium high heat for 3-4 minutes, stirring constantly until onions are translucent
  2. Add in your chicken and sauté until they are almost fully cooked
  3. Add in your tomato sauce, tomato paste, lentils and spices and sauté for 1 minute.
  4. Add in the water and increase to high until the water is boiling. Once it’s boiling, reduce to low and cover.
  5. After 30 minutes add in your dried lime.
  6. Allow gheymeh to cook for 1 hour on low heat
  7. While it’s cooking, spray the bottom of an air frier with olive oil spray. Add in your shredded potatoes and spray with some more oil. Cook in 400 degrees for 15 minutes. Use to top your gheymeh.
  8. Serve with white rice

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