Persian Beef-and-Split-Pea Stew

Ingredients for Persian Beef-and-Split-Pea Stew

• 4 medium onions, chopped (about 950ml )

• 45ml vegetable oil

• 450g boneless beef chuck, cut into 3/4-inch cubes

• 1/2 teaspoons crumbled saffron threads

• 1/4 teaspoons turmeric

• 950ml water

• 1 (800g) can crushed tomatoes

• 120ml dried yellow split peas, picked over and rinsed

• 60ml tomato paste (preferably Turkish)

• 2 dried Omani lemons (optional), pierced in several places with a small sharp knife

• 1 teaspoon ground cinnamon

• 1/4 teaspoons ground allspice

• 2 to 45ml fresh Key lime or lemon juice

• Accompaniments: cooked basmati rice

• radishes

• fresh mint and basil leaves

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 teaspoons 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.

Avvertenza

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