Gheimeh - Iranian Yellow Split Pea Stew

Ingredients

• Yellow split peas (1 cup)
• Lamb or beef stew meat, cubed (1 pound)
• Vegetable oil (3 tablespoons)
• Onion, chopped (1 large)
• Garlic, minced (3 cloves)
• Tomato paste (2 tablespoons)
• Dried lime, pierced (2)
• Ground turmeric (1 teaspoon)
• Ground cinnamon (1/2 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Water (4 cups)
• French fries, for serving (as needed)

Instructions

1. Rinse the yellow split peas under cold water and soak them for 1 hour to soften.
2. In a large pot, heat the vegetable oil over medium heat until shimmering.
3. Add the chopped onion and minced garlic to the pot. Sauté until the onion turns golden brown and fragrant, about 5-7 minutes.
4. Introduce the cubed lamb or beef to the pot. Cook until the meat is browned on all sides, about 8-10 minutes.
5. Stir in the tomato paste, turmeric, cinnamon, salt, and pepper. Cook for about 2 minutes, allowing the spices to bloom and infuse the meat.
6. Drain the soaked yellow split peas and add them to the pot, mixing well with the meat and spices.
7. Carefully add the pierced dried limes and water to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the meat and split peas are tender, stirring occasionally.
8. Once cooked, remove the dried limes from the stew and discard them.
9. Serve the Gheimeh hot, ladled over a bed of fluffy steamed rice, and generously topped with crispy French fries.