Persian Beef-and-Split-Pea Stew

Ingredients

• •4 medium onions
• •3 tablespoons vegetable oil
• •1 pound boneless beef chuck
• •½ teaspoon saffron threads
• •¼ teaspoon turmeric
• •4 cups water
• •1 can crushed tomatoes
• •½ cup dried yellow split peas
• •¼ cup tomato paste
• •2 whole dried Omani lemons
• •1 teaspoon ground cinnamon
• •¼ teaspoon ground allspice
• •2 tablespoons fresh Key lime or lemon juice
• •1 serving accompaniments

Cooking Instructions

1. 1.

   Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes.

   20 min

2. 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.

   5 min

3. 3.

   Stir in water and tomatoes, then simmer, covered, 1 hour.

   60 min

4. 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.

   75 min