Gheymeh (Persian Beef Stew)

1. 1

   Heat 1 1/2 tablespoons oil in a saucepan over medium heat. Add the onion; cook and stir until softened and translucent, about 5 minutes. Add the stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and black pepper; pour in just enough water to fully cover the mixture. Simmer, covered, until the beef is cooked through and no longer pink in the center and the split peas are tender, 2 to 3 hours.

2. 2

   Just before the stew is finished, heat 2 inches of oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice the potatoes into thin, 2-inch-long pieces. Carefully lower the potatoes into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate to drain. Repeat with the remaining potatoes. Line a separate plate with paper towels; set aside.

3. 3

   Increase the heat until the oil reaches 400 degrees F (200 degrees C). Carefully lower the potatoes into the hot oil in batches. Fry until golden and crisp, 4 to 5 minutes per batch. Transfer to the separate paper towel-lined plate to drain. Repeat with the remaining potatoes.

4. 4

   Top the stew servings with the fried potatoes.

• Calories 714.46 kcal High
• Protein 23.26 g Good Source
• Carbs 101.95 g Moderate
• Total Fat 24.41 g High
• Saturated Fat 4.59 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 7.93 mg Low Source
• Sodium 688.65 mg High
• Fiber 26.85 g Good Source
• Sugar 8.55 g Moderate
• Added Sugar 3.3 g Moderate
• Calcium 135.99 mg Moderate
• Iron 3.35 mg Moderate
• Potassium 975.9 mg Good Source
• Vitamin A 75.68 mcg_rae Low Source
• Vitamin C 3.06 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Onions 🧅