Persian Beef-and-Split-Pea Stew |
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Prep Time: 30 Minutes Cook Time: 135 Minutes |
Ready In: 165 Minutes Servings: 6 |
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Omani lemons (also called Persian dried limes) give a sour, slightly musty, and very authentic taste to this stew. They intensify the saffron, so if you want to scale back a bit on that flavor, omit them and add extra Key lime or lemon juice at the end. Ingredients:
4 medium onions, chopped (about 4 cups) |
3 tablespoons vegetable oil |
1 pound boneless beef chuck, cut into 3/4-inch cubes |
1/2 teaspoon crumbled saffron threads |
1/4 teaspoon turmeric |
4 cups water |
1 (28-ounce) can crushed tomatoes |
1/2 cup dried yellow split peas, picked over and rinsed |
1/4 cup tomato paste (preferably turkish) |
2 dried omani lemons (optional), pierced in several places with a small sharp knife |
1 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
2 to 3 tablespoons fresh key lime or lemon juice |
accompaniments: cooked basmati rice; radishes; fresh mint and basil leaves |
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. 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.
3. Stir in water and tomatoes, then simmer, covered, 1 hour.
4. 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. Discard Omani lemons and stir in salt and Key lime juice to taste.
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