Persian Beef-and-Split-Pea Stew
A hearty and aromatic Persian stew combining tender beef chunks with yellow split peas in a rich tomato-based sauce, flavored with saffron, turmeric, and warming spices. This traditional dish is perfect served over basmati rice with fresh herbs.
Ingredients
- •4 medium onions
- •3 tablespoons vegetable oil
- •1 pound boneless beef chuck
- •½ teaspoon saffron threads
- •¼ teaspoon turmeric
- •4 cups water
- •1 can crushed tomatoes
- •½ cup dried yellow split peas
- •¼ cup tomato paste
- •2 whole dried Omani lemons
- •1 teaspoon ground cinnamon
- •¼ teaspoon ground allspice
- •2 tablespoons fresh Key lime or lemon juice
- •1 serving accompaniments
Cooking Instructions
- 1.
Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes.
20 min
- 2.
Pat meat dry and toss with 1 teaspoon salt. Increase heat to high, then add meat, saffron, and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes.
5 min
- 3.
Stir in water and tomatoes, then simmer, covered, 1 hour.
60 min
- 4.
Stir in split peas, tomato paste, Omani lemons (if using), cinnamon, allspice, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until meat is very tender, 1 to 1 1/4 hours more. Discard Omani lemons and stir in salt and Key lime juice to taste.
75 min
