Persian Beef-and-Split-Pea Stew

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

Ingredients

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

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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