We tried this Persian Mama recipe and made a few modifications: http://persianmama.com/khoresh-gheymeh-beef-and-split-pea-stew/. First, we used 1 lb beef chuck, cut into 1″ cubes. Second, because we used ¾ cup standard supermarket split yellow peas, we skipped steps 3-4 and followed the Note instructions to boil for 2-3 mins, cool, and added in the last 20 mins of the stew cooking. Third, we used 5 oz store bought fried red shallots/onions, so for step 5, we modified as follows: Heat 2 Tbsp vegetable oil in a low-walled Dutch oven. Add 2 Tbsp tomato paste and cook on low-medium heat until the paste color changes to brick color (about 2 mins). Add 2 Tbsp butter, 5 oz store bought fried shallots/onions, ¼ cup crushed dried Persian limes (about 3), and 1 tsp Persian Meat Spice (see Note below). We added the cooked beef mixture, including the broth (about 2.5 cups) and 2 dried Persian limes (lightly pierced and reconstituted in hot water for 5 mins – see Note 2 below). We covered and simmered for 20 mins, then added the parboiled yellow split peas to the stew. At this point, we found the stew too dry (all of the liquid had evaporated). We supplemented with an additional 1.5 cups beef broth (from Better Than Bouillon concentrate) and stirred the broth in over time, as needed. We covered and simmered for an additional 20 mins, and served over jasmine rice. We garnished with some fried shallots and parsley. We did not make the potatoes or Persian rice. (Apr. 2020)
Note: We made the Persian Meat Spice Blend by Persian Mama: https://piglettedc.tumblr.com/post/615857603207135232/persian-meat-spice-blend-we-tried-this-recipe-as.
Note 2: We found the stew needed more of the Persian lime flavor. We may double the amount of whole dried Persian limes to 4 next time.
Cooking Adventures 