Saucepan@saucepan · Shared this recipeFollowPersian · dinnerKhoresh Gheymeh: Beef and Yellow Split Pea Stew with Dried LimesA Persian beef and yellow split pea stew flavored with dried limes and spices, topped with crispy roasted potatoes.total2 hrprep15 mincook1 hr 45 minservings4Original recipe on thecaspianchef.comKeep this recipeAdd a copy of Khoresh Gheymeh: Beef and Yellow Split Pea Stew with Dried Limes to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings0.5 cup yellow split peas, rinsed1.5 cup water, adjust as needed1 onion, diced4 tbsp olive oil1 tsp turmeric, ground1 lb stew beef, 1/2 inch pieces4 tbsp tomato paste1.5 cup water, adjust as needed1.5 tsp salt, adjust to your taste0.5 tsp black pepper, ground3 Limu Omani, poked through with a paring knife, Persian dried limes,0.5 tsp Advieh, optional (see note, Persian spice mix, )1 tsp sugar0.25 tsp ground saffron, dissolved in 2 tablespoons water2 large yukon gold potatoes, sliced to resemble french fries4 tbsp olive oil0.5 tsp salt0.5 tsp turmeric, groundStepsClear checksTap an ingredient or step to check it off.1Step 1: In a small pot, bring the yellow split peas and water to a gentle boil. Watch the pot, as the peas produce lots of foam and can spill over.2Step 2: Once boiling, partially cover and simmer on low heat for about 15-20 minutes. The peas will be partially cooked and will finish cooking in the stew. Remove from heat, strain, and set aside.3Step 3: Saute the onions with oil in a large pot over medium heat for 10 minutes or until lightly browned.4Step 4: Add turmeric and saute for an additional 2 minutes. The onions should be golden and aromatic.5Step 5: Add the beef pieces to the onions, increase the heat to medium-high, and saute for about 5 minutes.6Step 6: Add the tomato paste and saute for a couple of minutes on medium heat to bring out its flavor.7Step 7: Add 1 1/2 cups of water, salt, and pepper. Cover and cook for 45 minutes over low heat.8Step 8: Add the Limu Omani, Advieh, and sugar to the stew. Stir and simmer for 20 minutes.9Step 9: Gently stir in the partially cooked yellow split peas and continue to simmer on low heat for 15 minutes.10Step 10: While the meat is cooking, toss the potatoes with oil, salt, and turmeric and place them in a single layer on a baking sheet.11Step 11: Place the potatoes in a 375°F oven and roast for about 30 minutes, or until golden and crispy. If not using a convection oven, flip the potatoes once.12Step 12: Check the stew to ensure the meat is fully cooked and tender while most of the yellow split peas are still holding their shape.13Step 13: Add the saffron-water and gently mix.14Step 14: The stew should be slightly tart and dense with ingredients, but not too dry or runny. Adjust as needed.15Step 15: Take the stew off the heat and allow it to set for 10 minutes.16Step 16: Place the stew in a serving bowl, top with the crispy golden potatoes, and serve with Persian saffron basmati rice.getsaucepan.com/r/1d1b6bb9-716f-49da-b97a-f4eb32bb9b22 · Original: https://thecaspianchef.com/2019/07/meat-and-yellow-split-pea-stew-with-roasted-potatoes/
