Persian Beef-and-Split-Pea Stew

Persian Beef-and-Split-Pea Stew
Photo by Romulo Yanes

Ingredients

  • fresh mint
  • 1 pound boneless beef chuck
  • 1 teaspoon ground cinnamon
  • 4 cups water
  • ¼ cup tomato paste (preferably Turkish)
  • ½ cup dried yellow split peas
  • 3 tablespoons vegetable oil
  • + 10 more ingredients
    • 3 fresh Key lime or lemon juice
    • 1 28-ounce can crushed tomatoes
    • ¼ teaspoon ground allspice
    • 2 dried Omani lemons
    • radishes
    • 4 medium onions
    • fresh basil leaves
    • basmati rice
    • ½ teaspoon crumbled saffron threads
    • ¼ teaspoon turmeric

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

View full recipe at Epicurious

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