Classic Persian Split Pea Stew (Khoresh Gheymeh) with Crispy Potatoes

Drain the soaked split peas, rinse well, and allow them to dry completely. Heat a small amount of oil in a pan and lightly fry the split peas until just golden. Remove from the pan and set aside.

In a large heavy-bottomed pot, heat oil over medium heat. Sauté the chopped onion until deeply golden and aromatic.

Add the lamb pieces to the pot and cook, stirring, until lightly browned on all sides.

Stir in the fried split peas, then add enough water to fully cover the meat and peas. Bring to a gentle simmer.

Pierce the dried limes and add them to the pot.

In a separate pan, gently fry the tomato paste in a little oil until it darkens slightly and loses its raw taste. Stir it into the stew.

Season with salt, black pepper, turmeric, cinnamon, bay leaf, and the bloomed saffron.

Reduce the heat to low, cover, and let the stew simmer gently until the lamb is tender and the flavors are fully developed.

Meanwhile, heat oil in a pan and fry the potato strips until golden and crispy. Drain on paper towels.

Just before serving, either stir a small portion of the fried potatoes into the stew for a brief simmer or use them as a crispy topping.