Tass Kabab Nokhod Farangi (تاس کباب نخود فرنگی) — Persian Beef and Green Pea Stew

• 900 gBeef chuck, cut into 3 cm cubes (Well-marbled for tenderness)
• 250 gYellow onion, thinly sliced (About 1 large)
• 12 gGarlic, finely grated (About 4 cloves)
• 45 gUnsalted butter (Divided)
• 30 mlNeutral oil (Such as grapeseed or sunflower)
• 45 gTomato paste (About 3 tbsp)
• 6 gPersian stew spice blend (advieh) (About 2 tsp; a warm blend typically including turmeric, cinnamon, cardamom, and rose petal)
• 2 gGround black pepper (About 1 tsp)
• 10 gFine sea salt (About 1 3/4 tsp, plus more to taste)
• 2 stickCinnamon sticks (Each about 7–8 cm)
• 1100 mlWater (Hot, plus more as needed)
• 350 gCarrots, cut into 1.5 cm thick coins (About 3 medium)
• 300 gGreen peas (frozen) (Do not thaw)
• 15 mlLemon juice (About 1 tbsp, optional for brightness)

Instructions

1. 1

   Pat the beef dry with paper towels so it browns instead of steaming. Heat a heavy pot over medium-high for 2 minutes, then add the oil and 15 g butter. Brown the beef in 2 batches for 8–10 minutes total, turning to color all sides. Transfer browned beef to a plate.

2. 2

   Reduce heat to medium. Add the sliced onion to the same pot with a splash of water (15–30 ml) to loosen browned bits. Cook 10–12 minutes, stirring often, until deeply golden. Add the grated garlic and cook 60 seconds until fragrant, keeping the heat moderate to avoid bitterness.

3. 3

   Push onions to the side and add tomato paste to the center. Fry the paste for 2–3 minutes, stirring, until it darkens slightly and smells sweet. Stir in advieh, black pepper, and salt; toast the spices for 30 seconds. This step builds the stew’s signature aroma and richer color.

4. 4

   Return the beef and any juices to the pot. Add the cinnamon sticks and pour in 1100 ml hot water. Bring to a gentle boil over medium-high (about 5–7 minutes), then immediately reduce to low. Cover and simmer very gently for 75 minutes, stirring every 20 minutes to prevent sticking.

5. 5

   Add the carrots, re-cover, and continue simmering on low for 25–30 minutes, until the carrots are tender and the beef yields easily when pressed with a spoon. If the liquid drops below the meat, add 120–240 ml hot water; keep the stew saucy but not watery.

6. 6

   Stir in the frozen green peas, cover, and simmer 8–10 minutes until bright green and tender. Uncover and simmer 5 minutes to slightly thicken. Turn off heat, stir in the remaining 30 g butter until glossy, and add lemon juice if using. Rest 10 minutes, then remove cinnamon sticks before serving.