Persian Beef-And-Split-Pea Stew
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
57
Spice
43
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1 tsp
Turmeric4 cups
Water1 tsp
Ground Cinnamon1 tsp
Ground Allspice3 tbsps
Key Lime (fresh)Directions:
1
Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes
2
Pat meat dry and toss with 1 teaspoon salt
3
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
4
Stir in water and tomatoes, then simmer, covered, 1 hour
5
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
6
Discard Omani lemons and stir in salt and Key lime juice to taste
7
Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes
8
Pat meat dry and toss with 1 teaspoon salt
9
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
10
Stir in water and tomatoes, then simmer, covered, 1 hour
11
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
12
Discard Omani lemons and stir in salt and Key lime juice to taste