Gheymeh Nesar

Ingredients

• Saffron rice (for serving)
• French fries (for serving)
• Water (4 cups)
• Vegetable oil (2 tablespoons)
• Salt and pepper (to taste)
• Dried limes (2, pierced)
• Ground saffron (1/4 teaspoon)
• Ground cinnamon (1/2 teaspoon)
• Turmeric (1 teaspoon)
• Tomato paste (2 tablespoons)
• Garlic (3 cloves, minced)
• Onion (1 large, finely chopped)
• Lamb stew meat (1 lb, cubed)
• Split yellow peas (1 cup)

Instructions

1. Rinse the split yellow peas and soak them in water for 1 hour. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. Add the cubed lamb stew meat to the pot and cook until browned on all sides.
4. Stir in the tomato paste, turmeric, ground cinnamon, ground saffron, dried limes, salt, and pepper. Cook for 2-3 minutes to allow the flavors to meld.
5. Add the soaked split yellow peas and water to the pot. Bring to a boil, then reduce the heat to low and simmer for 1.5-2 hours, or until the lamb and peas are tender.
6. While the stew is cooking, prepare the French fries and saffron rice according to package instructions.
7. Once the stew is ready, adjust the seasoning if needed. Remove the dried limes from the pot.
8. Serve the Gheymeh Nesar hot with saffron rice and French fries on the side.