Iranian · intermediate
Iranian Dried Lime And Yellow Split Pea Beef Stew
Comforting cubed beef simmered with yellow split peas, warming turmeric, and whole dried limes for a signature citrusy finish.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy-bottomed pot over medium-high heat, add the diced onion, and cook until golden brown for 6 minutes.
- 02
Add the beef cubes and ground turmeric to the pot, searing the meat on all sides until evenly browned, roughly 5 minutes.
- 03
Stir in the tomato paste and yellow split peas, roasting them with the beef for 2 minutes to cook out the raw tomato flavor.
- 04
Pour in the halal beef broth and submerge the pierced dried limes into the liquid.
- 05
Bring the stew to a boil, then reduce heat to low, cover, and let simmer for 40 minutes until the beef and split peas are fully tender.
- 06
Uncover, stir in the salt, and press down lightly on the dried limes with a spoon to release their fragrant citrus notes into the broth.
- 07
Simmer uncovered for 5 final minutes to let the stew thicken slightly before ladling into bowls.
A LITTLE KITCHEN KNOW-HOW
Dried Lime Infusion
Piercing dried sun-cured limes and simmering them whole infuses braises with a dark, complex fermented citrus acidity.
Notes from the kitchen
- Piercing the dried limes allows the hot broth to penetrate the inner hollow core, infusing the stew with authentic Iranian tartness.
- Rinsing split peas beforehand removes residual dust and prevents excess foam from forming during the initial simmer.
- Original home-cooking adaptation inspired by Iranian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
