Khoresh Gheimeh

Stew

• 500 g lamb or beef stew meat, in small ½-inch cubes (1.1 lb)
• 100 g yellow split peas (lapeh), rinsed (4 oz)
• 2 onions, finely chopped
• 1 tsp ground turmeric
• 3 tbsp tomato paste
• 3 dried limes, pierced
• ½ tsp ground cinnamon (or advieh spice mix)
• 1 L water
• ¼ tsp ground saffron, bloomed in 2 tbsp hot water
• 1 tsp salt, or to taste
• 3 tbsp neutral oil

Topping

• 3 medium potatoes, cut into thin matchsticks
• oil for frying

Instructions

1. Simmer the split peas in plenty of unsalted water for 20 minutes until just tender but still whole. Drain and set aside.
2. Heat the oil in a heavy pot. Fry the onions until golden, add the turmeric, then add the meat and brown it well.
3. Stir in the tomato paste and fry for 2 minutes until it darkens slightly. Add the water and dried limes, bring to a boil, cover and simmer on low for 1 hour.
4. Add the split peas, cinnamon, saffron water and salt. Simmer for another 30 to 45 minutes until the meat is tender and the oil rises to the top.
5. While the stew finishes, soak the potato matchsticks in cold water for 10 minutes, dry them thoroughly, and fry in hot oil in batches until golden and crisp. Drain on paper and salt lightly.
6. Serve the stew with chelow, piling the fried potatoes on top just before it goes to the table.