Here are the following ingredients:
- 4 tsp (20 mL) canola or sunflower oil, divided
- 1 cup (250 mL) yellow split peas
- 1 large onion, finely diced
- 1 lb (500 g) Beef Stew Cubes
- 1 tsp (5 mL) EACH ground turmeric and fresh ground pepper
- 2 tbsp (30 mL) tomato paste
- Boiling water
- 1 cinnamon stick
- ½ tsp (2 mL) saffron threads
- Ice cubes
- 5 Persian dried limes
- 1 tsp (5 mL) salt
Here are the following shopping items to buy:
Follow these cooking methods/directions:
- Heat 1 tsp (5 mL) oil
over medium-high heat in a Dutch oven or enameled cast-iron roaster. Add split
peas and cook, stirring, for 2 to 3 minutes (this helps them hold their shape
in the stew). Transfer to a bowl and set aside.
- Add remaining oil to
the pot. Cook onion, stirring, for about 5 minutes until soft and golden brown.
Add beef and cook, stirring, until beef is browned all over. Add turmeric,
pepper and tomato paste; cook, stirring, for 2 minutes.
- Pour in enough
boiling water to cover the meat, then add the cinnamon stick. Cover, reduce
heat to low and simmer, stirring occasionally, for 1½ hours.
- Meanwhile, grind the
saffron using a mortar and pestle, then add 2 ice cubes. Set it aside and let
ice melt for saffron to bloom slowly. Poke holes in dried limes with a fork.
- Stir saffron water,
dried limes, split peas and salt into the stew. Add more boiling water, if
necessary, to cover beef. Cover and simmer, stirring occasionally for 1½ to 2
hours or until meat is
split peas are softened.
Letting the saffron bloom in melting ice prevents the saffron flavor from being shocked and allows time to release all of the flavor and color. If you’re short on time, you can add 2 tbsp (30 mL) boiling water to the ground saffron instead.