Khoresht Gheimeh (Persian Lamb, Split Pea and Dried Lime Stew)

The Unmanly Chef

Recipe

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1 Cup Yellow Split Peas
2 lbs. of Cubed Beef chuck roast is good or Lamb
1 Large Onion diced
2-3 Tbsp. Tomato Paste
3 Dried limes limoo amani may be purchased from an Iranian/Persian grocery stores. Soak them in water for 5 minutes and then pierce them in a few places with a dinner fork.
1/2 Tsp. Turmeric
2 Tsp. Cumin
1/2 Tsp. Cinnamon
Salt and pepper to taste
3 Tbsp. Peanut Oil
3 Cups Chicken Broth or Lamb Broth (
I actually had frozen the lamb juices from my lamb tongue tacos
)

Saute the onions in the hot peanut oil, add your cumin and turmeric, once the onions are sauteed add the meat and brown on all sides. Then add your tomato paste and broth.
Now add your yellow split peas and cook slowly for 2-3 hours. Near hour 2 add your dried limes. The dish will be ready once the split peas are completely soft (i.e. you can easily break it with your fork) and when the beef is tender enough that it can be broken up with a fork.
Serve over rice or
tahdig.
Enjoy!