Persian Split Pea Stew: Pescatarian Persian Khoresh-e Gheymeh

Ingredients

• 90g yellow split peas
• 6 medium green prawns
• 2 tablespoons extra virgin olive oil, plus extra for frying
• 1 brown onion, finely diced
• Salt flakes and freshly ground black pepper, to taste
• ¼ teaspoon ground turmeric
• 1¼ teaspoons Advieh (Persian Spice Blend)
• 1½ tablespoons tomato paste
• 70g grape tomatoes, halved or quartered
• 1½ cups water, or more as needed
• 2 dried black limes
• Pinch saffron threads, soaked in 1 tablespoon water
• 150g potatoes, peeled and diced