Servings: 2-4
Ingredients:
2 lb beef, lamb, or chicken breast, sliced into thin pieces
1 onion, diced
1 tsp saffron (optional)
1 tsp ground cardamom
1 Tb turmeric
1 tsp each salt & pepper (more or less to taste)
3 Tbs tomato paste
1 Tb lime juice (or 2 dried limes if you can find them at a Persian store!)
3 c water or chicken stock
1-2 Tb coconut or mct oil
2 cups yellow split peas (can substitute lentils)
Directions:
1. In a large pot, heat oil over medium heat.
2. Add meat, onions, and seasonings and saute for 5 minutes.
3. Add lime juice, tomato paste, and stock. Cover and let simmer while you prepare split peas.
4. In a frying pan add 1 Tb oil and heat over medium low.
5. Wash the split peas, checking for rocks/debris, then drain the water.
6. Add peas to the oil and saute for about 5 minutes, stirring occasionally until slightly brown.
7. Add peas to the meat-stock mixture, and bring to a simmer.
8. Reduce heat to low/medium-low (want to keep it at a gentle simmer) and cook for 20-30 minutes,
or until peas are soft and meat is cooked through.
9. Serve immediately, or store up to 3 days.
*Note: Can also served with potato “fries” and/or saffron rice.
