Khoresh-e Gheymeh: A Classic Persian Lamb and Split Pea Stew

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add lamb cubes and brown on all sides, about 5-7 minutes. Remove lamb and set aside.

Add chopped onion to the pot and cook until softened and translucent, about 5-7 minutes, stirring occasionally. Add minced garlic and cook for 1 minute more until fragrant.

Stir in turmeric powder and cinnamon powder, cooking for 30 seconds until aromatic. Return the browned lamb to the pot.

Add rinsed yellow split peas, diced tomatoes (undrained), dried limes, beef broth, salt, and black pepper to the pot. Stir well to combine.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 75-90 minutes, or until the lamb is very tender and the split peas are cooked through. Stir occasionally to prevent sticking.

Carefully remove the dried limes before serving. Taste and adjust seasoning if necessary.

Serve hot, traditionally with basmati rice.