Persian Yellow Split Pea and Beef Stew (Khoresht-e Gheimeh)

Instructions

1. 1

   Rinse 120 g yellow split peas under cold water until clear. Prick 4 dried limes with a fork and soak in warm water to reduce bitterness. Finely chop 2 yellow onions. Cut 250 g potatoes into thin 0.5 cm matchstick strips. Set out a large heavy pot and a frying pan.

2. 2

   Melt 30 g butter with 10 ml oil in the large pot over medium heat. Add chopped onions and cook for 8 to 10 minutes, stirring often until soft and deep golden. Add 500 g beef cubes, 1 tsp salt, and 1 tsp turmeric. Sear over medium-high heat for 6 minutes until browned on all sides.

3. 3

   Stir 60 g tomato paste into the pot and fry for 2 minutes on medium heat until fragrant. Add drained split peas and 750 ml warm water. Stir well with a wooden spoon, scraping up any browned bits from the bottom. Bring to a rapid boil, then lower heat to low and cover.

4. 4

   Simmer covered on low heat for 45 minutes, stirring every 15 minutes. The split peas should soften without falling apart. If the sauce looks dry or starts sticking to the bottom, splash in 100 ml of warm water and turn the heat down slightly to keep a gentle bubble.

5. 5

   Drain the soaked dried limes and stir them into the simmering stew. Cover again and cook on low heat for another 20 minutes. The beef should be tender when pierced with a fork and the sauce thick and glossy. Taste and adjust salt if needed before turning off the heat.

6. 6

   Heat 50 ml vegetable oil in a pan over medium-high heat. Fry potato strips in a single layer for 6 to 8 minutes until crisp and golden brown. Drain on paper towels. Ladle the piping hot beef stew into deep bowls and top generously with the hot crispy potato fries.

Serve with

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min