Classic Persian Gheymeh Stew with Ground Beef
"A time-honored Persian masterpiece that balances savory ground beef and earthy legumes with the exotic, tangy brightness of sun-dried limes and saffron."
Instructions
Rinse and soak the yellow split peas in cold water for 30 minutes to 1 hour. Drain and set aside to ensure even cooking.
Heat cooking oil in a heavy pot over medium heat. Add the chopped onion with a pinch of salt and turmeric, and sauté until soft, translucent, and lightly golden.
Add the ground beef and cook, breaking it up with a spoon, until evenly browned and well combined with the onions.
Cover the pot briefly and allow the meat to gently brown and release its juices, enhancing depth of flavor.
Stir in the soaked split peas, tomato paste, and pierced dried limes. Sauté for a few minutes until the tomato paste darkens slightly and becomes aromatic.
Add enough water to just cover the ingredients. Bring to a gentle boil, then reduce the heat, cover, and simmer until the split peas are tender and the stew thickens.
About 30 minutes before the stew is finished, season with salt, black pepper, a touch more turmeric, bloomed saffron, cinnamon, and rose water. Continue simmering gently until flavors are well balanced.
Meanwhile, fry the potatoes in hot oil until golden and crisp. Drain on paper towels.
Serve the gheymeh hot over steamed rice, generously topped with the fried potatoes.