Khoresh-e Gheymeh: Persian Lamb-Split Pea Stew

Ingredients

• 1.5 lb lamb stew meat, cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 3/4 cup yellow split peas, rinsed
• 3 dried limes (limoo amani), pierced
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp black pepper
• 4 cups water
• 20 threads Raihan Saffron, bloomed
• 2 medium russet potatoes, cut into matchsticks
• Oil for frying
• Salt to taste

Instructions

1. Brown lamb in 3 tbsp oil. Sauté onion until golden. Add garlic, turmeric, cinnamon, tomato paste. 1 min.
2. Add lamb, split peas, dried limes, water, salt, pepper. Simmer 1 hour 15 min.
3. Stir in saffron bloom. Adjust seasoning.
4. Meanwhile, fry potato matchsticks until golden. Drain on paper.
5. Serve stew over chelow. Top with crispy potatoes.