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.