Persian Beef And Split Pea Stew Recipes

Steps:

• In a medium saucepan, bring the barley, bay leaf, garlic and 2 cups of water to a boil.
• Reduce the heat, cover and simmer for 15 minutes.
• Add the split peas, cardamom, cinnamon and the remaining water and simmer, covered for another 45 minutes, or until the barley and split peas are soft and most of the liquid has absorbed.
• Stir occasionally and, if necessary, add a small amount of additional water to prevent the mixture from sticking.
• While the barley and split peas are cooking, place the onions, carrots, potatoes, salt, cayenne, and stock in a large saucepan.
• Bring the mixture to a boil, reduce the heat and simmer, covered for 10 minutes.
• Stir in the tomatoes and continue to simmer, covered, for about 10 minutes, until the vegetables are tender.
• Add the cooked barley and split peas. Stir in the parsley, lemon juice, and salt and pepper to taste. Discard the bay leaf.

Steps:

• In a large saucepan saute the onion in two tablespoons of the olive oil until golden.
• Add stewing beef and cook for ten minutes more, until meat is browned on all sides.
• Add the cumin, turmeric and cinnamon; cook for one minute, stirring, then add water and bring to a boil.
• Cover and simmer over low heat for 45 minutes, stirring occasionally.
• Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes; add this mixture to the beef.
• Also add the drained and rinsed kidney beans and lemon juice.
• Season with salt and pepper.
• Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little; simmer uncovered for another 30 minutes, until meat is wonderfully tender; serve with rice.

Steps:

• Heat butter in a 2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook meat, onion, salt, pepper, and spices, uncovered, stirring occasionally, until meat is no longer pink, about 10 minutes. Add lime juice and water and simmer, covered, stirring occasionally, 30 minutes.
• Add split peas and simmer, covered, until peas are falling apart and meat is tender, 40 to 45 minutes. Keep warm, partially covered.
• Peel potato and cut into 1/4-inch dice. Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry potato in 2 batches, stirring occasionally, until crisp and golden brown, about 7 minutes. Transfer potato with a slotted spoon to paper towels to drain and season with salt.
• Fold fried potato into stew just before serving, or serve it on top.