Persian Beef-And-Split-Pea Stew Recipe

Name: Persian Beef-And-Split-Pea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Persian Beef-And-Split-Pea Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Beef-And-Split-Pea Stew

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