Ingredients with Measurements:
- 1 cup split peas
- 1 pound beef stew meat, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 cups water
- 1/2 cup dried lime powder (limoo amani)
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the split peas and soak them in water for at least 2 hours.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
4. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.
5. Add the turmeric, cumin, cinnamon, salt, and black pepper to the pot and stir to combine.
6. Drain the split peas and add them to the pot.
7. Pour in the water and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Simmer the split pea ghormeh for 1 hour, stirring occasionally.
10. After 1 hour, add the dried lime powder to the pot and stir to combine.
11. Continue to simmer the split pea ghormeh for another 30 minutes, or until the split peas are tender and the beef is cooked through.
Time:
Preparation time: 2 hours (includes soaking time for split peas)
Cooking time: 1 hour 30 minutes
Temperature:
Medium-high heat for browning beef, then low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 14g
Carbohydrates per serving: 28g
Protein per serving: 28g
Substitutions for ingredients:
- Lamb stew meat can be substituted for beef stew meat
- Fresh lime juice can be substituted for dried lime powder
Variations:
- Add chopped fresh herbs such as parsley or cilantro to the finished dish for added flavor
- Use chicken instead of beef or lamb for a lighter version of the dish
- Add diced potatoes or carrots to the pot for a heartier meal
Tips and tricks:
- Soaking the split peas beforehand will help them cook more evenly and quickly
- Browning the beef before adding the other ingredients will add flavor to the finished dish
- Stir the pot occasionally while simmering to prevent the split peas from sticking to the bottom of the pot
Storage instructions:
Store leftover split pea ghormeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the split pea ghormeh in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the split pea ghormeh in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
Chopped fresh herbs such as parsley or cilantro
Pairings:
Serve the split pea ghormeh with rice or bread to soak up the flavorful sauce.
Suggested side dishes:
- Salad with a tangy vinaigrette to balance out the richness of the dish
- Roasted vegetables such as carrots or Brussels sprouts
Troubleshooting advice:
- If the split peas are still hard after simmering for 1 hour, continue to simmer until they are tender.
- If the sauce is too thin, remove the lid and simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure the beef is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Ghormeh sabzi is a traditional Persian stew made with herbs and meat. This split pea version is a variation on the classic dish.
Flavor profiles:
Savory, earthy, slightly tangy
Serving suggestions:
Serve the split pea ghormeh with rice or bread to soak up the flavorful sauce.
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Region: Iranian