Khoresh Gheymeh (Persian Split Pea Stew) — Jewish Food Society

Ingredients

• 1 tablespoon neutral oil
• 1 onion, diced
• 1 garlic cloves, minced
• 1 ½ teaspoon turmeric
• ¾ teaspoon salt
• 2 tablespoons tomato paste
• 1 pound stew beef, cut into 1 inch cubes
• ½ teaspoon ground black pepper
• 3 cups water
• ¼ teaspoon saffron, ground in a glass or porcelain mortar and pestle
• 3 limoo omani (Persian dried limes), pierced and steeped in hot water for 10-15 minutes
• 1 pinch ground cinnamon
• ¾ cup yellow split peas