- 450 g meat (lamb or beef), cut into 1-inch pieces
- 1/2 cup yellow split peas
- 2 medium potatoes, peeled and cut into even strips
- 4 dried limes (you can find dried limes at any Iranian store)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 3/4 cup crushed tomatoes (or 4 tablespoons tomato paste)
- 1 medium onion, finely chopped
- 6 tablespoons cooking oil
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ground saffron
- water
- salt & pepper to taste
Dried limes:
Pick over the peas and remove any stones. Wash and drain.
In a small pot, heat 2 tablespoons of cooking oil over medium-low heat. Add the peas and sauté for 2-3 minutes.
Add 2 cups water, cover the pot and bring to a boil. Then reduce heat to medium-low and simmer until peas are just tender. Drain water from peas and set aside.
Heat 4 tablespoons oil in a pot over medium heat; add chopped onions and sauté until slightly golden.
Increase heat to medium-high, add beef and cook until brown on all sides.
Add turmeric, cinnamon, cardamom and crushed tomatoes, mix well. Add 2 cups hot water and dried limes.
Reduce heat to medium and simmer covered until beef is tender, stirring occasionally. Add more hot water during cooking, if necessary.
Then add split peas, saffron, salt and pepper to taste. Cook covered for 10 more minutes.
While the stew is simmering, prepare the potatoes by frying them in hot oil and salt until light golden brown on all side.
To serve: transfer the stew to a serving bowl and arrange the fried potatoes on top. Serve with Persian Rice.