- 1 pound organic grass fed beef (stew beef), cut in to small chunks (1/2 inch-bite size)
- 4-5 dry persian (omani) lemons, pierced (crack them against each other)
- 1/3 cup dry yellow split peas
- 1 onion, thinly sliced
- 1/2 cup good tomato sauce (or 1-2 tbs tomato paste, diluted in water)
- 2-3 ripe roma tomatoes, sliced in half
- 1 tsp ground saffron, dissolved in 2 tbs hot water
- 1/2-1 tsp cinnamon
- 1-2 tsp turmeric
- sea salt & freshly ground pepper to taste
- 5-6 tbs vegetable oil (i use olive or grape seed oil)
- 2-3 large potatoes, cut into small cubes, or thin slivers
- 1 cup of oil for frying the potatoes
2. while the beef cooks, cook the split peas in about 2 1/2 cups lightly salted water for about 30-35 minutes. drain and set aside. fry 1/2 of the onions in oil (piaz dagh-see method), set aside.
start cooking (steaming) your rice about now (see recipe (leave out spices)).
3. add the tomato sauce, tomato slices (over the top), saffron water, and fried onions (piaz dagh), then cover lightly and cook for another 30-45 minutes (low simmer). at about half time, add the cooked split peas and combine well. taste the beef and make sure it is tender. adjust seasoning.
- 1.5 pounds grass fed organic beef (stew)
- 2-3 tbs turmeric
- 4 tbs vegetable oil
- 2 pounds fresh green beans, cut in 2 or three sections, then sliced in half
- 3 ripe roma tomatoes, quartered
- 1 large onion, thinly sliced
- 3 tbs tomato paste diluted in 1/2 cup water
- 1 heaping tsp ground saffron (or a 8-10 strands seeped in a few drops of warm water)
- sea salt and ground pepper to taste
- juice of 1 large lime (or more if not using sour grapes)
- 2-3 tbs sour grapes (optional)
1. before processing the green beans, start braising the beef: add 1 tbs oil to a small dutch oven or heavy pot, then brown the beef with 1/2 of the onion and 1 heaping tbs turmeric, sea salt, and pepper. when the beef is browned add about 1/2 cup of water and allow the beef to simmer (partially covered) on medium/low heat for at least one hour until very tender. keep an eye on the beef to add water if necessary.
3. add 2-3 tbs vegetable oil and 1 tbs turmeric to a dutch oven or large deep skillet with the green beans and fry on medium heat (stirring every 2-3 minutes) until tender, about 10-15 minutes.
4. once the beans are ready, add the beef and juices to the skillet (or dutch oven), add salt and pepper to taste, lime juice, tomato paste, quartered roma tomatoes, the saffron, and piaz dagh (1/2 of the sliced onion, fried to a golden brown see how to make PIAZ DAGH), and the sour grapes if you have them. allow the stew to simmer for an hour (or up to 1.5 hours) on med/low heat. taste for salt & lime juice, and adjust to your taste. serve with steamed basmati rice (recipe) or cooked brown rice.
you will need:
- 1.5 to 2 pounds grass fed organic beef (or veal) for stewing, cubed
- 2 onions (1 for cooking meat, 1 for the fried onion (piaz dagh)
- 10-12 eggplants
- 2-3 tsp turmeric (for beef, and for fried onions)
- sea salt & pepper (to taste)
- 3 ripe roma (or other) tomatoes
- 1 cup (preferably not canned) stewed or strained tomatoes (get them in a jar, or parmalat brand)
- 1 tsp ground saffron (or a few strands seeped in hot water)
- 1/4 cup sour grapes (frozen at middle eastern stores) and/or juice of 2 limes
- about 5-7 tbsp olive, safflower, or grape seed oil
1.if you are adding beef, lamb, or chicken, start braising it first because you’ll need a good 1.5 hours to cook it properly. look at my braised chicken recipe here and use the same method for braising: fry the thinly sliced onions (with 1 tbsp oil) until slightly golden and softened, add meat, turmeric, salt and pepper, then sear (or brown on all sides) for about 5-8 minutes on high, reduce heat, add very little (1/4 cup) water, and braise (lid on) on med/low for one and a half hours at least. the meat will need to have a good amount of good thickened juices left after it has cooked for use in the stew, so add water little by little if you have to-if you keep the temperature steady and the lid on it should be fine.
5. i cook mostly by instinct, and i’m trying to share my process with you. you are now ready to bake-or keep it (refrigerated) for baking later (even the next day). cover with foil (or lid) and bake at 350 degrees for about 45 minutes to an hour. serve with white steamed basmati rice. see my recipe for persian steamed rice -follow the recipe, leaving out all the spices except the saffron. enjoy. we did…