Nearly three months after perfecting my other favorite Persian stew, I am ready to make this one public! This one is completely different, yet equally delicious (and daring!). Requiring a few less “special” ingredients, this one might be easier to attempt if you don’t have access to a Middle Eastern market. The beautiful coloring and aroma of this dish truly make it a wonderful welcome to October!
One note: my recipe requires a slow cooker, but if you don’t have one – don’t fear! You can simply use a large pot on a low-heat simmer for the later instructions.
- 1.5 cups yellow split peas, soaked for 1-2 hours
- 1 medium yellow onion, chopped
- 1.5 lb. lamb shoulder or lamb chops (bone in)
- 1 tbsp. turmeric
- 1 tsp. saffron, ground (optional)
- 1 tbsp. salt
- 1 tsp. pepper
- 3 small tomatoes, diced
- 2 tbsp. tomato paste
- 6 oz. (or half a can) crushed tomatoes
- 5 dried limes
- 2 tbsp. olive or safflower oil
- shoestring potatoes (optional)
- Sauté chopped onion in 1 tbsp. oil until clear and beginning to brown.
- Next, you will want to sear your lamb in the onion mixture for just a minute or two. At this time, add turmeric and make sure you’ve coated your lamb with it. Add salt and pepper and remove from heat to put into slowcooker (which should still be off).
- Drain yellow split peas, transfer to a shallow pan and sauté for 3 minutes until they begin to firm.
- Add tomato paste and fresh and crushed tomatoes to slowcooker, along with yellow split peas, ground saffron, and 1.5 cups of water.
- Turn slowcooker on Auto or Low (High only if you’re in a hurry )
- Wait for an hour and a half to pass. Poke 4 or 5 holes in your dried limes and add to slow cooker. Push them down so water begins to fill them and they aren’t floating to the top.
- Let cook on low for 5+ hours.
- Remove lamb bones and dried lime (neither are edible).
- Serve with Basmati rice and top with shoestring potatoes (optional).