Khoresh Gheymeh: beef, split-pea and dried-lime stew with roasted potatoes

Ingredients and method

Ingredients

• 1/2 US cup dried yellow split peas, picked over and rinsed; not split chickpeas or chana dal
• 1 1/2 US cups water for par-cooking the split peas
• 1 pound beef chuck cut into small roughly 1/2-inch stew pieces
• 1 medium yellow onion, finely diced
• 4 tablespoons olive oil for stew
• 1 teaspoon ground turmeric
• 4 tablespoons tomato paste
• 1 1/2 US cups water for the stew, plus additional hot water if needed
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt to start; add more after simmering
• 3 whole dried Persian limes (limoo amani), rinsed
• 1/2 teaspoon Persian advieh, optional and only if the product is labeled for savory stew
• 1/4 teaspoon ground saffron bloomed in 2 tablespoons hot water, optional
• 2 large Yukon Gold potatoes, washed and cut into narrow, even potato sticks
• 4 tablespoons olive oil for potatoes
• 1/2 teaspoon ground turmeric for potatoes
• 1/2 teaspoon salt for potatoes
• Plain basmati rice for serving, optional

Method

1. In a heavy pot, soften the onion in the four tablespoons of stew oil until lightly golden. Stir in turmeric, then beef. Cook until the meat's surfaces change color. Add tomato paste and stir for a minute or two without scorching.
2. Add the stew's 1 1/2 cups water, pepper and starting salt. Bring to a simmer, partly cover and cook gently. Begin checking the small beef pieces after about 45 minutes; continue until nearly fork-tender, adding hot water as needed to prevent drying out.
3. Set each dried lime on a stable board and carefully make a few holes without holding it in your palm. Add the whole pierced limes and optional advieh to the stew. Simmer about 20 minutes; remove a lime if the sauce becomes too bitter or tart.
4. During this stage, simmer the split peas in their separate 1 1/2 cups water. Watch for foam and add water if needed. Start checking after 15 minutes; drain when partly tender but still holding their shape.
5. Fold the drained peas into the nearly tender beef. Simmer gently until both are fully tender, starting checks after about 15 minutes. Stir carefully to avoid crushing the peas. Add a little hot water for a thick, spoonable consistency and stir in optional bloomed saffron.
6. While the stew finishes, heat the oven to 375°F (190°C). Toss potatoes with their four tablespoons oil, turmeric and salt. Spread in one layer on a rimmed metal baking sheet and roast, turning once, until tender and golden. Start checking around 30 minutes; thickness controls timing.
7. Taste the stew and adjust salt. Add the potatoes just before serving, with optional rice alongside. Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F; reheat to 165°F (74°C).