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Gheymeh

Serves 2-3 people.

Ingredients

1.5 pound chuck roast
- Remove large veins of fat, but leave some on.
- Cube it into 1-inch cubes.
¾ cup yellow split peas
- Rinse until water runs clear.
- Boil for 3 minutes, then soak in cold water to stop it from cooking.
- We want the peas to be half cooked so they don't get overcooked in the stew.
1 ½ large onion + 2 tbsp tomato paste
- Slice the onion thin and sauté until golden, then mix with tomato paste.
½ large onion diced
2 whole limoo amani
- Pierce the sides with the tip of a sharp knife and soak in hot water.
¼ cup crushed limoo amani (dried Persian lime)
- If you're using ground limoo amani, maybe start with 1/8 cup and go from there.
1 tsp Persian Meat Spice Blend 2
2 tbsp butter
3 cups water
½ tsp turmeric powder
½ tsp black pepper
½ tsp kosher salt

Melt butter in a medium pot over medium heat.
Add the cubed beef, diced onion, turmeric powder, and ground black pepper (salt will be added later).
Saute for 10 minutes until the meat is browned and the natural juices are bubbling.
Add 3 cups water, cover, reduce heat to medium low and cook for 20-30 minutes.
While that is happening, in a frying pan, sauté the sliced onions over medium heat until golden brown.
Mix in tomato base and sauté for another 3-4 minutes until aromatic.
Add the butter, the crushed limes, and persian meat space, sautéeing over medium-low heat for 5-8 minutes, stirring frequently.
If you finish with this before the 20-30 minutes are up for the pot simmering, turn the heat off and wait.
Mix the courntents of the frying pan into the pot, adding the salt and the 2 whole limes that have been soaking in hot water.
Bring the sauce to a boil, add split peas, reduce the heat to between medium-low and low and simmer for 35-40 minutes, until the split peas are cooked, the dried limes are tender and the sauce has thickend.
Add a little more dried lime to taste if the sauce is not sour enough, or remove the dried limes, if the sauce is getting too sour.