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Persian Beef-and-Split-Pea Stew

  • 6servings
  • 30minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, B12, H, C, D, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 medium onions, chopped (about 4 cups)

  2. 3 tablespoons vegetable oil

  3. 1 pound boneless beef chuck, cut into 3/4-inch cubes

  4. 1/2 teaspoon crumbled saffron threads

  5. 1/4 teaspoon turmeric

  6. 4 cups water

  7. 1 (28-ounce) can crushed tomatoes

  8. 1/2 cup dried yellow split peas, picked over and rinsed

  9. 1/4 cup tomato paste (preferably Turkish)

  10. 2 dried Omani lemons , pierced in several places with a small sharp knife

  11. 1 teaspoon ground cinnamon

  12. 1/4 teaspoon ground allspice

  13. 2 to 3 tablespoons fresh Key lime or lemon juice

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

Instructions Jump to Ingredients ↑

  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.

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