Khoresht-e Gheymeh (Persian Stew with Split Peas and Dried Limes)

Ingredients

• Halal lamb or beef500 g
• Onions2 large
• Yellow split peas200 g
• Dried limes (limoo omani)4
• Tomato paste2 tablespoons
• Turmeric1 teaspoon
• Salt1 teaspoon
• Black pepper1/2 teaspoon
• Vegetable oil3 tablespoons
• Potatoes (optional)3 medium
• Water500 ml

Instructions

1. 1

   Heat the oil in a large pot over medium heat. Add the chopped onions and sauté until golden.

2. 2

   Add the cubed meat and brown on all sides. Stir in the turmeric, salt, and pepper, and mix well.

3. 3

   Add the washed split peas, dried limes (pierced to release flavor), and tomato paste. Pour in the water and bring to a boil.

4. 4

   Reduce heat, cover, and simmer for about 1h30, until the meat and peas are tender. Stir occasionally and add water if needed.

5. 5

   If using potatoes, cut them into cubes and fry separately to serve as garnish. Adjust seasoning before serving.

6. 6

   Serve hot with Persian basmati rice (optional tahdig) and garnish with fried potatoes if desired.