Khoresh Gheymeh Kadoo (خورش قیمه کدو) — Persian Split Pea & Zucchini Stew

• 600 gLamb shoulder, boneless, cut into 3 cm cubes (Trim excess surface fat)
• 250 gOnion, finely diced (About 1 large onion)
• 45 mlNeutral oil (Such as grapeseed or sunflower, divided)
• 2 tspTurmeric
• 1 tspBlack pepper (Freshly ground)
• 2 tspSalt (Plus more to taste)
• 60 gTomato paste (About 4 tablespoons)
• 180 gYellow split peas (Rinsed until water runs mostly clear)
• 1200 mlWater (Hot, plus more as needed)
• 2 tspDried lime powder (Add gradually to control tang)
• 0.25 tspSaffron threads (Finely crushed)
• 60 mlHot water (For blooming saffron)
• 700 gZucchini (About 5 medium; cut lengthwise into 1.5 cm planks)
• 15 mlLemon juice (Optional, to brighten at the end)

Instructions

1. 1

   Bloom the saffron: crush the saffron threads to a fine powder, then stir with 60 ml hot water (not boiling, about 80–90°C). Cover and set aside 15 minutes so the color and aroma fully develop. Meanwhile, rinse the yellow split peas and let them drain in a sieve.

2. 2

   Build the base: heat 30 ml of the oil in a heavy pot over medium heat. Add diced onion and cook 8–10 minutes, stirring, until deeply golden. Add turmeric and black pepper and cook 30 seconds. Add lamb and sear 6–8 minutes, turning, until browned on most sides.

3. 3

   Toast the tomato paste: push the lamb and onions to one side, add tomato paste to the cleared spot, and fry 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet. Stir everything together, then add 1200 ml hot water and 1 1/2 teaspoons of the salt. Bring to a boil.

4. 4

   Simmer the lamb: reduce heat to low, cover, and simmer gently 45 minutes, stirring every 15 minutes to prevent sticking. Skim any excess foam or surface fat if needed. The goal is a steady, quiet bubble; vigorous boiling can toughen lamb and break the stew’s texture.

5. 5

   Cook the split peas: add the rinsed yellow split peas to the pot and stir well. Cover and simmer 35–45 minutes more, stirring occasionally, until peas are tender but not mushy. If the stew thickens too much, add 60–120 ml hot water at a time to keep a spoonable consistency.

6. 6

   Pan-sear the zucchini: while the stew finishes, heat the remaining 15 ml oil in a wide skillet over medium-high heat. Arrange zucchini in a single layer (work in batches) and sear 3–4 minutes per side until golden. Lightly salt the zucchini as it comes out; set aside.

7. 7

   Season with dried lime and saffron: stir dried lime powder into the stew, starting with 1 1/2 teaspoons and simmer 10 minutes. Add the bloomed saffron (all the liquid) and simmer 5 minutes more. Taste and adjust with remaining salt and up to 1/2 teaspoon more dried lime powder if desired.

8. 8

   Finish and serve: gently nestle the seared zucchini on top of the stew and simmer uncovered 8–10 minutes so flavors mingle without breaking the zucchini. If using lemon juice, stir it in during the final 1 minute. Rest off heat 10 minutes, then serve hot with steamed rice.