Name: Persian Beef-and-Split-Pea Stew
Cook time: 30 min
Total time: 2 3/4 hr
Yield: Makes 6 servings
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

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Persian Beef-and-Split-Pea StewRomulo Yanes

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.

Recipe notes

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