Gheymeh

Method

1. 1Fry the onion in the oil in a heavy casserole over medium heat for 10 minutes until golden. Stir in the turmeric, then add the meat and brown it all over.
2. 2Stir in the tomato paste and fry for 2 minutes until it darkens slightly.
3. 3Add the water, salt, pepper and cinnamon, bring to a simmer, cover and cook gently for 1 hour.
4. 4Meanwhile simmer the split peas separately in unsalted water for about 20 minutes until just tender but not falling apart. Drain.
5. 5Add the split peas and dried limes to the stew and simmer, covered, for another 45–60 minutes, until the meat is tender and the sauce thick. Stir in the saffron water, if using, near the end.
6. 6Rinse the potato matchsticks, dry them well and fry in hot oil in batches until golden and crisp. Drain on kitchen paper and salt lightly.
7. 7Serve the stew with chelow, with the potatoes piled on top at the last moment so they stay crisp.