Persian Beef-and-Split-Pea Stew

Servings: 6

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

Cooking Instructions:

Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes. 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. Stir in water and tomatoes, then simmer, covered, 1 hour. 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.

#stew #oman #beef #iran