Khoresh Gheymeh (Lamb and Split Pea Stew)

Method

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1. 1Rinse the split peas and boil them separately in plenty of water for 15-20 minutes until just tender, then drain. Pierce the dried limes a few times with a knife tip and soak them in hot water for 15 minutes.
2. 2Heat 3 tbsp oil in a heavy pot and cook the onions for 8-10 minutes until golden. Stir in the turmeric for 30 seconds.
3. 3Add the meat and brown it over high heat for 6-8 minutes until seared on all sides. Add the tomato paste and stir for 2 minutes until fragrant and darker in color.
4. 4Pour in the hot water and add the salt, pepper and cinnamon. Bring to a boil, lower the heat and simmer with the lid ajar for 50 minutes.
5. 5Add the split peas and dried limes. Simmer for another 30-40 minutes, until the meat is fork-tender and the sauce is thick with a thin sheen of oil on top, adding a splash of hot water if needed. Stir in the saffron, if using, in the last 5 minutes.
6. 6Meanwhile, rinse and dry the potatoes and fry them in hot oil in batches for 5-6 minutes until golden and crisp. Drain on paper towels and salt lightly.
7. 7Gently press the limes with the back of a spoon to release their juice (pressing too hard makes the stew bitter). Ladle the stew into a bowl, pile the crisp potatoes on top and serve with Persian rice.