Tas Kebab-e Nokhod Farangi (تاس کباب نخود فرنگی) — Persian Green Pea & Meat Stew

• 600 gBeef chuck or lamb shoulder, boneless, cut into 4 cm cubes (Trim excess surface fat; keep some marbling for tenderness)
• 300 gYellow onions, thinly sliced (About 2 medium onions)
• 45 mlVegetable oil (3 tablespoons, divided)
• 40 gTomato paste (About 2 tablespoons; cook briefly to remove raw taste)
• 2 tspGround turmeric (For color and earthy warmth)
• 0.5 tspGround cinnamon (Use a light hand so it stays aromatic, not sweet)
• 9 gFine salt (1 1/2 teaspoons, plus more to taste)
• 1 tspGround black pepper (Freshly ground if possible)
• 900 mlWater (Hot water helps the stew return to a simmer quickly)
• 300 gGreen peas, fresh or frozen (If frozen, do not thaw; add near the end to keep them sweet)

Instructions

1. 1

   Pat the meat dry with paper towels so it browns well. Heat 30 ml (2 tablespoons) oil in a heavy pot over medium-high heat until shimmering. Add the meat in a single layer (work in 2 batches if needed) and sear 6–8 minutes total, turning to brown most sides. Transfer browned meat to a plate.

2. 2

   Reduce heat to medium. Add the remaining 15 ml (1 tablespoon) oil, then add sliced onions. Cook 10–12 minutes, stirring often, until deeply golden and softened; this builds sweetness and body. Stir in turmeric and black pepper and cook 30 seconds until fragrant, scraping up browned bits from the pot.

3. 3

   Add tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly and smells roasted rather than raw. Return the seared meat and any collected juices to the pot, stirring to coat. Pour in 900 ml hot water, bring to a gentle boil, then immediately reduce to a low simmer.

4. 4

   Cover and simmer very gently for 75 minutes, stirring every 20 minutes to prevent sticking. Keep the heat low enough that you see only small bubbles; rapid boiling can toughen the meat and break it apart. If the liquid drops below the meat, add 60–120 ml water to maintain a stew-like consistency.

5. 5

   Stir in salt and ground cinnamon, then add the green peas. Cover and simmer 20–25 minutes more, until the peas are tender and the meat yields easily to a fork. Uncover for the last 5 minutes if you want a thicker sauce. Taste and adjust salt and pepper before serving hot.