Khoresh Qeymeh: Muharram's votive delicacy

Khoresh Qeymeh, a beloved Iranian stew with beef, split peas, and French fries, takes center stage as the most popular votive dish during Muharram in Iran.

This special month holds deep significance for Shia Muslims, who mourn the martyrdom of Imam Hossein (AS), the third Imam of Shia.

Here's how you can prepare this delicious dish at home (however the votive dish during Muharram is always another level!):

Ingredients:

- 1/2 cup yellow split peas

- 1 large onion, diced

- 6 tablespoons olive oil or ghee

- 1 teaspoon ground turmeric

- 1 pound stew beef, cut into 1/2 inch pieces

- 4 tablespoons tomato paste

- 1 1/2 cups water

- 3 Limoo Amani (Persian dried limes)

- 1 1/2 teaspoons salt

- 1/2 teaspoon ground black pepper

- 1/2 teaspoon Advieh (Persian spice mix, optional)

- 1/2 teaspoon sugar

- 1/8 teaspoon ground saffron, dissolved in 1 tablespoon rosewater (or water)

- 2 large potatoes, sliced like french fries

- 4 tablespoons olive oil

- 1/2 teaspoon salt

- 1/2 teaspoon ground turmeric

Instructions:

1. Partially cook the yellow split peas in water for about 15 minutes. Set aside.

2. Saute onions in oil until golden and aromatic. Add turmeric and saute for 2 more minutes.

3. Add the beef and saute for 5 minutes. Stir in tomato paste and cook for a couple more minutes.

4. Pour 1 1/2 cups hot water, cover, and simmer for 45 minutes.

5. Add Limoo Amani, salt, pepper, Advieh, and sugar. Simmer for 20 more minutes.

6. Gently stir in the partially cooked split peas and continue to simmer for 15 minutes.

7. Roast the potato slices with oil, salt, and turmeric in a 375°F oven for about 30 minutes until golden and crispy.

8. Stir saffron-rosewater into the stew and adjust the consistency.

9. Allow the stew to set for 10 minutes before serving.

Enjoy Khoresh Qeymeh with Persian saffron rice for a delectable culinary experience.

MM/MG