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Photograph of Beef and yellow split pea stew with crispy potatoes.

IranianBeef and yellow split pea stew with crispy potatoes

Serves 4 | Prep 20 mins | Cook 2 hr

To me, this dish represents an Iranian take on the classic meat and potato comfort dish, with a few unique ingredients, of course! Persian dried limes, or limu omāni, provide a bold, tangy citrus taste with deep, earthy, fermented undertones.

Source: Bitter & Sweet: Global Flavors From an Iranian-American Kitchen

Ingredients

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Imperial

x0.5

For the yellow split peas

100 g yellow split peas, rinsed
360 ml water

For the stew

2 tbsp olive oil
1 large onion, diced
1 tsp ground turmeric
450 g beef chuck or round, cut into 12 mm pieces
60 g tomato paste
360 ml water, plus more as needed
1½ tsp sea salt, divided
3 limu omāni (Persian dried limes), halved
½ tsp ground black pepper
1 tsp sugar
¼ tsp saffron threads, ground and bloomed in 2 tablespoons hot water

For the potatoes

3 large Yukon gold potatoes, cut french fry style
60 ml olive oil
½ tsp sea salt
½ tsp ground black pepper
½ tsp ground turmeric

Instructions

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To prepare the split peas, select a small pot, add the split peas and water, and bring it 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 over low heat for about . The split peas will be partially cooked at this stage and will continue to cook some more when added to the stew. Remove from the heat, strain, and set aside.
To make the stew, heat a large Dutch oven over medium heat, add the oil, and sauté the onion until it turns a light golden colour, about . Sprinkle in the turmeric and stir until the onion turns golden and aromatic, about .
Raise the heat to medium-high, add the beef, and cook, stirring, until lightly browned, about .
Stir in the tomato paste and sauté over medium heat for a couple of minutes. Be sure not to skip this step because sautéing brings out the flavour of the tomato paste. Pour in the water and add ½ teaspoon of the salt. Bring it to a gentle simmer, then reduce the heat to low, cover, and cook for .
Toss in the limu omāni, remaining 1 teaspoon of salt, pepper, and sugar. Give it a stir and simmer for another .
Preheat the oven to 180°C.
To prepare the potatoes, place them in a mixing bowl, add the oil, salt, pepper, and turmeric, and toss to coat. Spread the potatoes on a baking sheet in a single layer and roast them until they turn golden and crispy, . Be sure to flip them halfway to get them crispy on both sides.
After the potatoes are in the oven and the stew has simmered for an hour, add the partially cooked yellow split peas to the stew. Give it a stir, cover, and simmer for another .
At this stage we want the beef to be tender and the yellow split peas holding their shape. The stew should be dense and packed with ingredients, and the broth should be visible but not too runny. If you find there is still too much liquid, push the lid a little to the side and raise the heat to evaporate some of the excess. Alternatively, if you find the stew on the drier side, just add a touch more water. Be sure to taste the stew and adjust the seasoning to your preference.
Add the saffron water, stir, remove the stew from the heat, and allow it to stand for .
Scoop the stew into a large serving dish, garnish with the crispy potatoes, and accompany it with a steaming pot of basmati rice. A dollop of creamy plain yogurt on the side adds a touch of tangy richness that perfectly complements the hearty flavours of the stew.

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