Persian Beef-and-Split-Pea Stew

Persian Beef-and-Split-Pea Stew

Info

Rating
Calories
305.0
Protein
24.0
Sodium
405.0
Fat
11.0

Description

Omani lemons (also called Persian dried limes) give a sour, slightly musty, and very authentic taste to this stew. They intensify the saffron, so if you want to scale back a bit on that flavor, omit them and add extra Key lime or lemon juice at the end.

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
Accompaniments: cooked basmati rice; radishes; fresh mint and basil leaves

Directions

  1. Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes.
  2. 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.
  3. Stir in water and tomatoes, then simmer, covered, 1 hour.
  4. 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.

Tags

    Soup/Stew Bean Beef Onion Tomato Lemon Pea Winter Simmer Gourmet
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