Gheymeh — Persian Split Pea & Steak Stew

Ingredients

• 1 lb Steak, cubed
• ¾ cup yellow split peas, rinsed
• 1 onion, diced
• 2 tbsp tomato paste
• 1 tsp turmeric + ¼ tsp cinnamon
• 2 dried limes, pierced (or zest + juice of 1 lime at the end)
• 3 cups water or stock
• 3 tbsp oil
• Rice and crispy fried potato sticks, to crown

Method

1. Brown the Steak with the onion and turmeric in the oil until the onion golds and the kitchen smells Persian, 8 minutes.
2. Fry the tomato paste in the center of the pot 2 minutes until it darkens — raw paste tastes tinny; fried paste tastes ancient and wise.
3. Add the split peas, water, cinnamon, and the pierced dried limes. Simmer covered 45 minutes, until peas are tender but intact and the meat yields.
4. Press the dried limes against the pot to release their moody, citrus-funk depth — the flavor that makes gheymeh unmistakable.
5. Season, and serve over rice buried under crispy potato sticks — the beloved, mandatory crunch. Persian grandmothers count the fries; don't skimp.