Khoresht-e Zereshk (خورش زرشک) — Persian Lamb Stew with Barberries and Split Peas

• 200 gYellow split peas (rinsed until water runs mostly clear)
• 1000 mlWater (for soaking split peas)
• 800 gLamb shoulder or leg, boneless (cut into 3 cm cubes, excess surface fat trimmed)
• 350 gYellow onions (finely diced)
• 60 mlVegetable oil (divided)
• 45 gTomato paste (about 3 tablespoons)
• 400 gTomato purée (plain, unsweetened)
• 6 gCurry powder (about 2 teaspoons)
• 2 gBlack pepper (about 1 teaspoon, freshly ground)
• 12 gSea salt (about 2 teaspoons, plus more to taste)
• 80 gDried barberries (picked over for stems and grit)

Instructions

1. 1

   Soak the yellow split peas: place peas in a bowl, cover with 1,000 ml water, and soak 60 minutes at cool room temperature. Drain and rinse well. This short soak helps the peas cook evenly and reduces foam during simmering without making them mushy.

2. 2

   Build the base: in a heavy pot over medium heat, warm 45 ml vegetable oil for 1 minute. Add diced onions and cook 12–15 minutes, stirring often, until deeply golden. Add curry powder and black pepper; stir 30 seconds to bloom the spices without scorching.

3. 3

   Brown the lamb: raise heat to medium-high, add lamb cubes, and sauté 6–8 minutes, turning to lightly brown on multiple sides. Stir in tomato paste and cook 2 minutes, scraping the pot so the paste darkens slightly; this step removes raw tomato taste and deepens color.

4. 4

   Simmer gently: add tomato purée and 1,200 ml hot water, then bring to a boil over high heat (about 6–8 minutes). Skim any gray foam, then reduce to low, cover, and simmer 75 minutes, stirring every 20 minutes to prevent sticking.

5. 5

   Cook the split peas in the stew: add drained split peas and sea salt, stir, and return to a gentle simmer. Cover and cook 45–55 minutes on low, stirring every 10–15 minutes. If the stew thickens too much, add 120–240 ml hot water to keep it spoonable.

6. 6

   Prepare barberries carefully: place barberries in a sieve, rinse briefly with cool water, then soak in 240 ml water for 5 minutes. Drain well. In a small pan over medium-low heat, warm remaining 15 ml oil, add barberries, and sauté 60–90 seconds only, stirring constantly to avoid bitterness.

7. 7

   Finish and rest: stir the sautéed barberries into the stew and simmer uncovered 10 minutes on low so the tart flavor disperses without breaking down the berries. Taste and adjust salt. Turn off heat, cover, and rest 10 minutes; the stew will thicken and flavors will round out.