Persian Beef-And-Split-Pea Stew

Name: Persian Beef-And-Split-Pea Stew
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

14 ingredients

4 steps

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.