Khoresh Gheymeh (خورش قیمه) — Persian Split Pea Stew with Ground Beef

• 200 gYellow split peas, dry (Rinsed well; soak in cold water 45 minutes, then drain)
• 1 lWater (For soaking split peas (discard after soaking))
• 45 mlVegetable oil (Divided)
• 300 gOnion (Finely diced)
• 500 gGround beef (85–90% lean)
• 2 tspTurmeric powder
• 60 gTomato paste (About 4 tablespoons)
• 1 tspBlack pepper (Freshly ground)
• 2 tspSea salt (Add in stages; adjust to taste at the end)
• 0.5 tspGround cinnamon (Add near the end to keep aroma bright)
• 3Dried limes (limoo amani) (Pierced 6–8 times each with a skewer; briefly rinsed)
• 1.2 lHot water (More as needed to maintain a gentle simmer)
• 0.25 tspSaffron threads (Finely crushed)
• 45 mlBoiling water (For blooming saffron (about 3 tablespoons))

Instructions

1. 1

   Rinse the yellow split peas under cool running water until it runs mostly clear. Soak in 1 liter cold water for 45 minutes to help them cook evenly and reduce splitting. Drain well and set aside. Meanwhile, pierce each dried lime 6–8 times and rinse quickly to remove surface dust.

2. 2

   In a heavy pot over medium heat, warm 30 mL vegetable oil for 1 minute. Add the diced onion and cook 10–12 minutes, stirring often, until golden and lightly caramelized. Add ground beef and break it up with a spoon; cook 6–8 minutes until no longer pink and moisture has mostly evaporated.

3. 3

   Add turmeric and black pepper; stir 30 seconds to toast the spices. Push the meat mixture to one side, add the remaining 15 mL oil, then add tomato paste and fry it 2–3 minutes until it darkens slightly and smells sweet rather than raw. Stir everything together and cook 1 minute.

4. 4

   Add the drained split peas and stir to coat. Pour in 1.2 liters hot water and bring to a gentle boil over medium-high heat, about 6–8 minutes. Skim any foam, then reduce heat to low to maintain a slow simmer. Partially cover and cook 45 minutes, stirring every 10–15 minutes.

5. 5

   Add the pierced dried limes and 1 teaspoon of the sea salt. Continue simmering 35–45 minutes, partially covered, until split peas are tender and the stew thickens. If it reduces too quickly, add hot water 60–120 mL at a time; keep the stew loose enough to simmer without sticking.

6. 6

   Bloom saffron by mixing crushed saffron threads with 45 mL boiling water; cover and steep 10 minutes. Stir saffron infusion and ground cinnamon into the stew, then simmer uncovered 10–12 minutes to meld flavors. Taste and adjust with remaining salt. Rest off heat 10 minutes before serving.