Persian Green Pea Tas Kebab

Heat 2 tablespoons of the vegetable oil in a heavy-bottomed pot over medium heat. Add the sliced onions and sauté until soft, translucent, and lightly golden.

Add the meat chunks to the pot and brown them on all sides. Season with turmeric, salt, and black pepper, stirring well so the spices coat the meat evenly.

Stir in the tomato paste and cook for 1–2 minutes, allowing it to darken slightly and lose its raw flavor.

Pour in the water and add the cinnamon (or cinnamon sticks). Bring to a gentle boil, then reduce the heat, cover, and simmer for 1½ to 2 hours, until the meat is very tender.

Meanwhile, heat the remaining 2 tablespoons of oil in a separate pan over medium heat. Add the green peas and sauté for 3–4 minutes to enhance their sweetness and color.

Add the sautéed peas to the stew and continue simmering uncovered for about 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Stir in the lemon juice, taste, and adjust seasoning with more salt or pepper if needed.

Serve hot, garnished with fresh parsley, ideally accompanied by steamed basmati rice.