Khoresh Gheymeh

Ingredients

Beef stew meat

1.5 pounds, cut into 1-inch cubes

Yellow split peas

1 cup

Dried limes

3, pierced with a fork

Potato

1 large, peeled and cubed

Onion

1 large, chopped

Garlic

4 cloves, minced

Vegetable oil

3 tablespoons

Water

5 cups

Tomato paste

2 tablespoons

Saffron

1/4 teaspoon, dissolved in 2 tablespoons of warm water

Lemon juice

2 tablespoons

Sugar

1 teaspoon

Turmeric

1 teaspoon

Ground cinnamon

1/2 teaspoon

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Instructions

1. Rinse the yellow split peas under cold water 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 the onions are golden brown and fragrant.
3. Add the beef stew meat to the pot, season with salt and black pepper, and cook until browned on all sides.
4. Stir in the turmeric, ground cinnamon, and tomato paste. Cook for 2 minutes to allow the spices to release their flavors and coat the meat.
5. Add the soaked yellow split peas, pierced dried limes, and water to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 hours, or until the beef and split peas are tender.
6. Add the cubed potato to the pot and continue to simmer for an additional 30 minutes, or until the potato is cooked through and soft.
7. Stir in the dissolved saffron, lemon juice, and sugar. Taste and adjust the seasoning if needed. Allow to simmer for a few more minutes to meld the flavors.
8. Serve the Khoresh Gheymeh hot over steamed basmati rice or with Iranian bread for a complete meal.