Chef Joe Aste’s fusion creation is a sandwich made with Khoresht-e Gheimeh, Iran’s beloved slow-cooked lamb and yellow split pea stew in a rich tomato base, finished with a Persian-spiced BBQ sauce, then loaded into a toasted sesame brioche bun with herbed yogurt, pickled red onion, fresh herbs, and a crown of crispy sumac fries.
INGREDIENTS:
- 2lb bone-in lamb shoulder pieces
- 1/2 cup yellow split peas, rinsed
- 1 yellow onion, finely diced
- 14 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 3 dried limes (limu amoni), pierced
- 11/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 1/4 tsp saffron threads, bloomed in 3 tbsp
- 1 tsp salt and black pepper
- 2 tbsp olive oil
- 11/2 cup water or lamb stock
- 1/2 cup your favorite BBQ sauce
- 2 tbsp pomegranate molasses
- 1tsp sumac
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 3/4 cup full-fat Greek yogurt
- 1 garlic clove, minced
- 1 tsp dried mint
- 1 tbsp lemon juice
- 2 cup neutral oil for frying
- 1 tsp sumac (for dusting fries)
- 1/2 red onion, thinly sliced
- 1/4 cup fresh flat-leaf parsley
- 1/4 cup fresh mint leaves
- 4 sesame brioche buns
STEPS:
Pat 2 Ib bone-in lamb shoulder pieces (or lamb neck) dry and season generously with 1 tsp salt and black pepper, 11/2 tsp ground turmeric, and 1 tsp ground cumin.
Heat 2 tbsp olive oil in a large Dutch oven over high heat. Sear lamb in batches until deep golden brown on all sides, about 3-4 minutes per side. Remove and set aside.
Reduce heat to medium and sauté 1 yellow onion, finely diced in the same pot until soft and golden, about 8 minutes. Stir in 2 tbsp tomato paste, 11/2 tsp ground turmeric, 1/2 tsp ground cinnamon, and 1 tsp ground cumin and cook 2 minutes until the tomato paste darkens slightly.
Return the lamb to the pot. Add 14 oz
pot until soft and golden, about 8 minutes. Stir in 2 tbsp tomato paste, 11/2
tsp ground turmeric, 1/2 tsp ground cinnamon, and 1 tsp ground cumin and cook 2 minutes until the tomato paste darkens slightly.
Return the lamb to the pot. Add 14 oz canned crushed tomatoes, 11/2 cup water or lamb stock, 3 dried limes, pierced, and the bloomed 1/4 tsp saffron threads, bloomed in 3 tbsp hot water. Stir to combine, bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour.
Stir in the rinsed 1/2 cup yellow split peas, rinsed. Cover and continue simmering on low for another 60-90 minutes, until the lamb is fall-off-the-bone tender and the split peas are fully cooked. Remove the dried limes and bones. Shred the lamb into chunky pulled pieces and stir back through the stew.
In a small bowl, whisk together 1/2 cup your favorite BBQ sauce (smoky style recommended), 2 tbsp pomegranate molasses, 1 tsp sumac, 1/2 tsp ground cumin, and 1/2 tsp smoked paprika. This is your Persian BBQ glaze – tangy, smoky, and fragrant. Stir it through the shredded lamb stew until everything is glossy and well coated. Taste and adjust seasoning.
Stir together 3/4 cup full-fat Greek yogurt, 1 garlic clove, minced, 1 tsp dried mint, 1 tosp lemon juice, and a pinch of 1 tsp salt and black pepper. Refrigerate until ready to build.
Toss 1/2 red onion, thinly sliced with a pinch of 1 tsp sumac and a squeeze of lemon juice. Let sit at room temperature for at least 20 minutes until softened and bright pink.
Heat 2 cup neutral oil for frying in a deep saucepan to 375°F (190°C). Fry the 2 russet potatoes, cut into thin matchstick fries in batches until deeply golden and crisp, about 3-4 minutes. Drain on paper towels and immediately dust with 1 tsp sumac (for dusting fries) and a pinch of 1 tsp salt and black pepper.
Split 4 sesame brioche buns and toast cut-side down in a dry skillet or under a broiler until golden.
Spread a generous spoonful of garlic-mint yogurt on the bottom bun. Pile on a heaping portion of the BBQ-glazed gheimeh lamb. Top with pickled red onion, fresh 1/4 cup fresh flat-leaf parsley, roughly chopped and 1/4 cup fresh mint leaves. Crown with a tall tangle of sumac-dusted fries. Cap with the top bun and serve immediately.
