Classic Persian Barberry and Split Pea Stew (Khoresh-e Zereshk)
"Experience the crown jewel of Persian comfort food: a slow-simmered, ruby-hued stew that masterfully balances savory lamb with the electric pop of tart barberries."
Instructions
Heat a small amount of cooking oil in a heavy-bottomed pot over medium heat. Add the chopped onions and sauté until soft and lightly golden, releasing their sweetness.
Add the lamb pieces to the pot and brown them on all sides. Pour in enough water to just cover the meat, bring to a gentle boil, then reduce the heat, cover, and simmer for about 45 minutes until the lamb is partially tender.
Add the soaked and drained split peas to the pot. Continue simmering until the peas are tender and the lamb is fully cooked, adding a little hot water if needed to maintain a stew-like consistency.
In a small pan, briefly sauté the barberries in a touch of oil just until they plump and become glossy. Do not overcook, as they burn easily. Stir them gently into the stew.
Add the tomato paste and tomato purée, stirring well to combine and evenly color the stew.
Season with salt, black pepper, and curry powder to taste. Mix gently and let the stew simmer over low heat until slightly thickened and well flavored, about 20–30 minutes.
Taste and adjust seasoning if necessary. Serve hot, traditionally alongside steamed Persian rice.