Gheymeh Nesar

Ingredients

Split yellow peas

1 cup

Lamb stew meat

1.5 pounds, cubed

Onion

1 large, finely chopped

Garlic

3 cloves, minced

Tomato paste

2 tablespoons

Ground saffron

1/2 teaspoon

Turmeric

1 teaspoon

Ground cinnamon

1/2 teaspoon

Dried limes

2-3, pierced with a fork

Vegetable oil

2 tablespoons

Salt

to taste

Pepper

to taste

Water

4 cups

Saffron rice

2 cups, cooked

French fries

2 cups, prepared

Instructions

1. Rinse the split yellow peas thoroughly 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 finely chopped onion and minced garlic, and sauté until they turn golden brown and fragrant, about 5 minutes.
3. Add the cubed lamb stew meat to the pot. Cook until the meat is browned on all sides, approximately 5-7 minutes.
4. Stir in the tomato paste, turmeric, ground cinnamon, ground saffron, pierced dried limes, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld beautifully.
5. Add the soaked split yellow peas and water to the pot. Bring to a boil, then reduce the heat to low and cover. Simmer for 1.5-2 hours, or until the lamb and peas are tender, stirring occasionally to prevent sticking.
6. While the stew is cooking, prepare the saffron rice and French fries according to package instructions or your preferred method.
7. Once the stew is ready, taste and adjust the seasoning if necessary. Carefully remove the dried limes from the pot before serving to avoid bitterness.
8. Serve the Gheymeh Nesar hot, accompanied by fluffy saffron rice and crispy French fries for a delightful contrast of flavors and textures.