Khoresh Gheimeh | Iranian Meat Stew with Yellow Split Peas and Dried Lime

Pound the saffron threads with a pinch of granulated sugar in a mortar until powdered, then pour three 15 ml measures of hot water over them. Set aside until the water turns orange. The sugar helps grind the threads; it is not for sweetness.

Finely chop the onions and cook them in vegetable oil in a pot over medium heat until the edges turn golden. Sprinkle in the turmeric just before removing the pot from the heat and stir for 30 seconds; blooming turmeric in oil releases its color and earthy aroma. Added directly to water, it will taste raw.

Pat the meat thoroughly dry with paper towels; wet meat will steam instead of brown. Add it to the pot with the onions, raise the heat, and turn it until browned on all sides. Add the black pepper at this stage.

Add the tomato paste and cook for 2 minutes, until it darkens. Pour in the water and add the salt. Pierce each dried lime in three or four places with a skewer and add it to the pot; an unpierced lime will not flavor the water. Once the stew boils, reduce the heat to the lowest setting and simmer until the meat is tender enough to separate into fibers when pressed with a fork.

Add the yellow split peas and cook until tender but not falling apart. Do not add them at the beginning; if they cook too long, they will dissolve and turn the khoresh into a purée. The sauce should coat the back of a spoon. If it is too thin, uncover the pot and simmer for 10 more minutes.

Peel the potatoes and cut them into 5 mm matchsticks. Pat them dry with paper towels. Heat the oil to 180°C / 355°F and fry in batches until golden and crisp, then transfer to a wire rack. Piling them on paper towels will make them soften in their own steam.

Stir half of the bloomed saffron water into the pot and cook for 2 more minutes. Save the rest for the rice. Spoon the khoresh into a deep bowl and pile the fried potatoes on top just before serving; added earlier, they will absorb the sauce and soften. Serve with saffron rice.