Khoresht Ghaimeh - Persian Stew With Meat And Split Peas

• 1 lb lamb (or you can use beef)
• 2 medium onions, diced
• 4 garlic cloves, minced
• 3 persian lemons
• 5 cups water
• 2 (14 1/2 ounce) cans stewed tomatoes, diced
• 1/2 cup split peas
• 1 tablespoon tomato paste
• 4 tablespoons olive oil
• 1/2 teaspoon turmeric
• 2 teaspoons spices, advieh (this can be found at a Middle Eastern Market. Or you can use vegetable or chicken bouillon.)
• salt and pepper
• 1 cup French fries (I use frozen)

1. Heat a dutch oven or large pot over medium heat and add olive oil.
2. Add onions and garlic and cook until translucent.
3. Add meat and let it brown for a few minutes.
4. Once the meat is browned, add turmeric.
5. Give the pot a few stirs, allowing the spices to release their flavors.
6. Prick the Persian lemons with a fork and add to the pot with 5 cups of water. Season to taste.
7. Cover and cook one hour.
8. Add tomatoes, split peas, tomato paste, and advieh. Cook for 1 1/2 to two hours.
9. While the strew cooks, give it a stir every so often so the bottom does not stick. Adjust seasonings.
10. About 15 minutes before planning to serve your khoresht, cook the french fries. Depending on what kind you prefer, you can bake or fry them.
11. I bake them, so spray a cookie sheet with nonstick spray and add french fries. Bake at 400 degrees for 7 minutes on each side. Remove from the oven and sprinkle with salt.
12. Once the khoresht is done, place it in a serving bowl and top with french fries.
13. Serve over basmati rice.

lamb, onions, garlic, persian lemons, water, tomatoes, split peas, tomato paste, olive oil, turmeric, advieh, salt

Taken from www.food.com/recipe/khoresht-ghaimeh-persian-stew-with-meat-and-split-peas-427645 (may not work)