Countries › Iran › Khoresh Gheymeh - beef and yellow split pea stew

Khoresh Gheymeh - beef and yellow split pea stew

Beef and yellow split pea stew with roasted potatoes.

15 min

Prep

105 min

Cook

4

Serves

Ingredients

Other

yellow split peas, (rinsed)0.5 cup

water, (adjust as needed)1.5 cups

onion, (diced)1 pieces

olive oil4 tablespoons

turmeric, (ground)1 teaspoon

stew beef, (1/2 inch pieces)1 pound

tomato paste4 tablespoons

water, (adjust as needed)1.5 cup

salt, (adjust to your taste)1.5 teaspoons

black pepper, (ground)0.5 teaspoon

Limu Omani, Persian dried limes, (poked through with a paring knife)3 pieces

Advieh, Persian spice mix, (optional (see note))0.5 teaspoon

sugar1 teaspoon

ground saffron, (dissolved in 2 tablespoons water)0.25 teaspoon

large yukon gold potatoes, (sliced to resemble french fries)2 pieces

olive oil4 tablespoons

salt0.5 teaspoon

turmeric, (ground)0.5 teaspoon

Method

In a small pot bring the yellow split peas and water to a gentle boil. Keep an eye on the pot as yellow split peas produce lots of foam and can spill over.

Once boiling, partially cover and simmer on low heat for about 15-20 minutes. The yellow split peas are partially cooked at this stage and will continue to cook further once integrated into the stew. Remove from the heat, strain and set aside.

Saute the onions with oil in a large pot over medium heat for 10 minutes or until lightly browned.

Add turmeric and saute for an additional 2 minutes. The onions should be golden in color and aromatic at this stage.

Add the beef pieces to the onions and increase the flame to medium-high and saute for about 5 minutes.

Continue by adding the tomato paste and saute for a couple of minutes on medium heat to bring out the flavor of the tomato paste.

Add 1 1/2 cups of water, salt, and pepper, cover, and cook for 45 minutes over low heat.

Continue by adding the Limu Omani, Advieh, and sugar to the stew. Stir and simmer for 20 minutes.

Gently stir in the partially cooked yellow split peas, and continue to simmer on low heat for 15 minutes.

While the meat is cooking, toss the potatoes with oil, salt, and turmeric and place single-layered on a baking sheet.

Place the potatoes in a 375°F oven and roast for about 30 minutes, or until golden and crispy. I prefer to use a convection oven to roast the potatoes to a golden perfection without having to flip the potatoes over. If not using convection, be sure to flip the potatoes once.

Check the stew to ensure the meat is fully cooked and tender while the majority of the yellow split peas are still holding their shape.

Add the saffron-water and gently mix.

The stew should be slightly tart and dense with ingredients, but not too dry or runny with liquid. Adjust as needed.

Take the stew off the heat, and allow to set for 10 minutes.

Place the stew in a serving bowl and top with the crispy golden potatoes and serve with Persian saffron basmati rice.