Khoresh Gheymeh

Ingredients

• Sugar - 1 teaspoon
• Lemon juice - 2 tablespoons
• Potato - 1 large, peeled and cubed
• Saffron - 1/4 teaspoon, dissolved in 2 tablespoons of hot water
• Salt and pepper - To taste
• Vegetable oil - 2 tablespoons
• Water - 4 cups
• Tomato paste - 2 tablespoons
• Dried limes - 2, pierced
• Ground cinnamon - 1/2 teaspoon
• Turmeric - 1 teaspoon
• Garlic - 3 cloves, minced
• Onion - 1 large, finely chopped
• Beef stew meat - 1.5 pounds, cubed
• Yellow split peas - 1 cup

Instructions

1. Rinse the yellow split peas and soak them in water for 1 hour. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. Add the beef stew meat to the pot and cook until browned on all sides.
4. Stir in the turmeric, ground cinnamon, and tomato paste. Cook for 2 minutes to release the flavors.
5. Add the soaked yellow split peas, dried limes, and water to the pot. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 hours, or until the beef and split peas are tender.
7. Add the cubed potato to the pot and continue to simmer for an additional 30 minutes, or until the potato is cooked through.
8. Stir in the dissolved saffron, lemon juice, and sugar. Adjust the seasoning if needed.
9. Serve the Khoresh Gheymeh hot with steamed basmati rice or Iranian bread.