Traditional Persian flavors meet Italian comfort in this Gheymeh Gnocchi Soup, a one-pot meal featuring simmered beef or lamb, yellow split peas, and tangy dried limes. This stovetop recipe swaps the classic potato side-dish pairing for pillowy gnocchi for a cozy, modern twist that’s a direct nod to the heart of the original Persian stew recipe I learned to make from my mom and grandmother.
If you’re a fan of Khoresh Gheymeh, you know that serving it either with crispy golden, roasted, or simmered potatoes are non-negotiable. This recipe takes that classic pairing and reimagines it for the soul-food lover: a Gheymeh Gnocchi Soup. By simmering soft, pillowy potato gnocchi directly in the savory, tomato broth, you get all the nostalgic flavors of the traditional stew in a rich, slurpable format that’s ready to warm your heart and soul on the coldest of days. The gnocchi in this soup act like sponges, soaking up the tart, earthy essence of the sun-dried limes.
For me, it is simply not an option to serve this soup without a thick, crusty bread to soak up that golden broth. While any flatbread works, I always reach for my Noon Barbari. Its signature ridges and sesame-crusted exterior make it the perfect vessel for catching stray yellow split peas and gnocchi. If you have the time, baking a fresh loaf while the soup simmers fills the kitchen with that distinct bakery aroma that makes the whole meal feel like an event.
For something fresh and bright alongside the hearty soup, I often toss together a Shirazi salad made with either lemon juice or ab gooreh. The crunch of cucumber and the tang of lemon juice balance the richness beautifully. A plate of Sabzi Khordan is always welcome, too.
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Partially cook yellow split peas in hot water at a gentle boil. Par-boil them for about half an hour, then drain and set aside. In the meantime, cook the onion in the oil over medium-high heat until they are translucent and just beginning to turn a golden brown on the edges. Add the meat, advieh, turmeric, salt, and pepper and sauté meat until it’s brown on all sides. Add the garlic and stir for 30 seconds until fragrant. Add the tomato paste, 4 cups of water, 2 cups of beef broth, split peas, and dried limes. Bring the stew to a boil. Then, lower the stew to a simmer on the lowest possible simmer setting and simmer it for 1 hour. Bring to a rolling boil, then gently stir in gnocchi. Boil for 3 minutes before reducing heat to a simmer and cooking for 10 minutes. Taste, add salt and pepper if needed. Serve.
🍋🟩 Don’t forget to crack open the dried limes!
Candice Recommends
Use a paring knife to slice 4 small slices, meat mallet to gently crack, or a fork to poke two or three small sets of holes into each lime. This allows the simmering broth to flow inside and extract the juices from the limes to flavor the dish.
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Gheymeh Gnocchi Soup (Meat, Dried Limes, Split Peas)
Print Recipe SaveIngredients
- ½ cup yellow split peas picked through for rocks
- 3 tbsp oil flavorless, like canola or vegetable
- 1 yellow onion diced
- 1 lb. stew meat beef or lamb, shoulder or chuck preferred, cubed into ½-¾” cubes
- 1 tablespoon advieh
- ½ tsp ground turmeric
- salt & pepper to taste
- 1 clove garlic
- 6 oz. tomato paste 1 small can
- 4 cups water plus water to par-boil the split peas
- 2 cups beef broth
- 2 dried limes gently cracked open
- 1 lb. potato gnocchi
Instructions
- Partially cook yellow split peas in hot water at a gentle boil. Par-boil them for about half an hour, then drain and set aside.½ cup yellow split peas
- In the meantime, cook the onion in the oil over medium-high heat until they are translucent and just beginning to turn a golden brown on the edges.3 tbsp oil, 1 yellow onion
- Add the meat, advieh, turmeric, salt, and pepper and sauté meat until it's brown on all sides.1 lb. stew meat, 1 tablespoon advieh, ½ tsp ground turmeric, salt & pepper to taste
- Add the garlic and stir for 30 seconds until fragrant.1 clove garlic
- Add the tomato paste, 4 cups of water, 2 cups of beef broth, split peas, and dried limes. Bring the stew to a boil. Then, lower the stew to a simmer on the lowest possible simmer setting and simmer it for 1 hour.6 oz. tomato paste, 4 cups water, 2 cups beef broth, 2 dried limes
- Bring to a rolling boil, then gently stir in gnocchi. Boil for 3 minutes before reducing heat to a simmer and cooking for 10 minutes. Taste, add salt and pepper if needed, and serve.1 lb. potato gnocchi
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
