Persian Beef And Split Pea Stew Food
PERSIAN BEEF-AND-SPLIT-PEA STEW
Steps:
- Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes.
- Pat meat dry and toss with 1 teaspoon salt. Increase heat to high, then add meat, saffron, and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes.
- Stir in water and tomatoes, then simmer, covered, 1 hour.
- Stir in split peas, tomato paste, Omani lemons (if using), cinnamon, allspice, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until meat is very tender, 1 to 1 1/4 hours more. Discard Omani lemons and stir in salt and Key lime juice to taste.
PERSIAN SPLIT PEA AND BARLEY STEW
This comes from my Moosewood Low-Fat cookbook. I think this could be OAMC and/or made in the crock pot.
Provided by dicentra
Categories Stew
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 360.3, Fat 1.6, SaturatedFat 0.3, Sodium 924.5, Carbohydrate 72, Fiber 21.4, Sugar 10.7, Protein 18.3
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