Persian Beef-and-Split-Pea Stew
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon ground cinnamon
- 3 tablespoons vegetable oil
- 4 cups water
- 1/4 teaspoon ground allspice
- 1/4 teaspoon turmeric
- 1 (28-ounce) can crushed tomatoes
- Carbohydrate 34 g(11%)
- Cholesterol 48 mg(16%)
- Fat 11 g(18%)
- Fiber 10 g(39%)
- Protein 24 g(49%)
- Saturated Fat 2 g(11%)
- Sodium 406 mg(17%)
- Calories 317
Preparation Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes. Pat meat dry and toss with 1 teaspoon salt. Increase heat to high, then add meat, saffron, and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes. Stir in water and tomatoes, then simmer, covered, 1 hour. Stir in split peas, tomato paste, Omani lemons (if using), cinnamon, allspice, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until meat is very tender, 1 to 1 1/4 hours more. Discard Omani lemons and stir in salt and Key lime juice to taste.
Preparation Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes. Pat meat dry and toss with 1 teaspoon salt. Increase heat to high, then add meat, saffron, and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes. Stir in water and tomatoes, then simmer, covered, 1 hour. Stir in split peas, tomato paste, Omani lemons (if using), cinnamon, allspice, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until meat is very tender, 1 to 1 1/4 hours more. Discard Omani lemons and stir in salt and Key lime juice to taste.
