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Omani lemons (also called Persian dried limes) give a sour, slightly musty, and very authentic taste to this stew. They intensify the saffron, so if you want to scale back a bit on that flavor, omit them and add extra Key lime or lemon juice at the end.
Ingredients
* 4 medium onions, chopped (about 4 cups)
* 3 tablespoons vegetable oil
* 1 pound boneless beef chuck, cut into 3/4-inch cubes
* 1/2 teaspoon crumbled saffron threads
* 1/4 teaspoon turmeric
* 4 cups water
* 1 (28-ounce) can crushed tomatoes
* 1/2 cup dried yellow split peas, picked over and rinsed
* 1/4 cup tomato paste (preferably Turkish)
* 2 dried Omani lemons (optional), pierced in several places with a small sharp knife
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground allspice
* 2 to 3 tablespoons fresh Key lime or lemon juice
* Accompaniments: cooked basmati rice; radishes; fresh mint and basil leaves
* 3 tablespoons vegetable oil
* 1 pound boneless beef chuck, cut into 3/4-inch cubes
* 1/2 teaspoon crumbled saffron threads
* 1/4 teaspoon turmeric
* 4 cups water
* 1 (28-ounce) can crushed tomatoes
* 1/2 cup dried yellow split peas, picked over and rinsed
* 1/4 cup tomato paste (preferably Turkish)
* 2 dried Omani lemons (optional), pierced in several places with a small sharp knife
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground allspice
* 2 to 3 tablespoons fresh Key lime or lemon juice
* Accompaniments: cooked basmati rice; radishes; fresh mint and basil leaves
Directions
Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes.
Pat meat dry and toss with 1 teaspoon salt. Increase heat to high, then add meat, saffron, and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes.
Stir in water and tomatoes, then simmer, covered, 1 hour.
Stir in split peas, tomato paste, Omani lemons (if using), cinnamon, allspice, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until meat is very tender, 1 to 1 1/4 hours more. Discard Omani lemons and stir in salt and Key lime juice to taste.
Pat meat dry and toss with 1 teaspoon salt. Increase heat to high, then add meat, saffron, and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes.
Stir in water and tomatoes, then simmer, covered, 1 hour.
Stir in split peas, tomato paste, Omani lemons (if using), cinnamon, allspice, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until meat is very tender, 1 to 1 1/4 hours more. Discard Omani lemons and stir in salt and Key lime juice to taste.
