Khoresh Gheymeh

Step 1

In a small pot bring the yellow split peas and water to a gentle boil. Keep an eye on the pot as yellow split peas produce lots of foam and can spill over.

Step 2

Once boiling, partially cover and simmer on low heat for about 15-20 minutes. The yellow split peas are partially cooked at this stage and will continue to cook further once integrated into the stew. Remove from the heat, strain and set aside.

Step 3

Saute the onions with oil in a large pot over medium heat for 15 minutes,

Step 4

Add turmeric and saute for an additional 2 minutes. The onions should be golden in color and aromatic at this stage.

Step 5

Add the beef pieces to the onions and increase the flame to medium-high and saute for about 5 minutes.

Step 6

Continue by adding the tomato paste and saute for a couple of minutes on medium heat to bring out the flavor of the tomato paste.

Step 7

Add 1 1/2 cups of water, cover, and cook for 45 minutes over low heat.

Step 8

Continue by adding the Limu Omani, salt, pepper, Advieh, and sugar to the stew. Stir and simmer for 20 minutes.

Step 9

Gently stir in the partially cooked yellow split peas, and continue to simmer on low heat for 15 minutes.

Step 10

While the meat is cooking, toss the potatoes with oil, salt, and turmeric and place single-layered on a baking sheet.

Step 11

Place the potatoes in a 375°F oven and roast for about 30 minutes, or until golden and crispy. I prefer to use a convection oven to roast the potatoes to a golden perfection without having to flip the potatoes over. If not using convection, be sure to flip the potatoes once.

Step 12

Check the stew to ensure the meat is fully cooked and tender while the majority of the yellow split peas are still holding their shape.

Step 13

Add the saffron-water and gently mix.

Step 14

The stew should be slightly tart and dense with ingredients, but not too dry or runny with liquid. Adjust as needed.

Step 15

Take the stew off the heat, and allow to set for 10 minutes.

Step 16

Place the stew in a serving bowl and top with the crispy golden potatoes and serve with Persian saffron basmati rice.