Persian stew with dried lime
Dried limes and rose petals – ingredients typical to Iranian cuisine – add a unique fragrance to the sauce that accompanies this dish. Even if the stew is delicious as-is, matchstick fried potatoes are usually added and make for an excellent garnish, as far as we’re concerned.
Ingredients
- 2 dried limes
- 2 medium onions
- 4 Tbsp olive oil
- 1 tsp turmeric, ground
- 1 lb 1-inch cubed lamb or beef
- 2 garlic cloves
- ½ cup yellow split peas
- 2 medium tomatoes
- 1 Tbsp tomato paste (opt.)
- Salt and pepper, to taste
- 2 bay leaves
- 1 generous pinch of saffron
- 1 tsp rose petals, ground or 1 tsp rose water
- 1 large potato
- ½ cup vegetable oil, for frying
Method
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1
Place the dried limes in a small bowl and pour enough boiling water to cover the limes. Cover and set aside. This step will soften the limes and help liberate their perfume.
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2
Heat a large pan on medium. Roughly chop the onions and sauté lightly in the oil. Stir occasionally.
Incorporate the turmeric and mix until the onions turn yellow.
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3
Add the meat and cook for 5 to 7 minutes, mixing occasionally. Add the garlic and split peas.
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4
Meanwhile, place the tomatoes and tomato paste in a food processor and liquefy. Pour into a pot and cook 5 minutes more.
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5
Discard the lime soaking water and puncture the limes, using a fork, to avoid any splattering during cooking. Add the limes to the pan.
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6
Salt and pepper. Add the saffron and bay leaves. Add enough water to barely cover everything. Bring to a boil.
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7
Reduce the heat. Let simmer 1 hour or a little longer until the meat is tender. Cover halfway through cooking, once the sauce begins to thicken.
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8
Turn off the heat then incorporate the ground rose petals. Let rest at least 15 minutes before serving.
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9
Meanwhile, peel the potatoes and cut them into 3/16-inch matchsticks.
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10
Heat oil in a small pan on medium and add the matchsticks once the oil is hot, but not smoking. Cook, stirring occasionally until they are golden (5 minutes). Remove, using a skimmer and place on a paper towel.
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11
Remove the limes. Serve the stew garnished with potato matchsticks.
