Active Time

　　30 min

　　Total Time

　　2 3/4 hr

　　Omani lemons (also called Persian dried limes) give a sour, slightly musty, and very authentic taste to this stew. They intensify the saffron, so if you want to scale back a bit on that flavor, omit them and add extra Key lime or lemon juice at the end.

　　

Ingredients

Makes 6 servings

　　4 medium onions, chopped (about 4 cups)

　　3 tablespoons vegetable oil

　　1 pound boneless beef chuck, cut into 3/4-inch cubes

　　1/2 teaspoon crumbled saffron threads

　　1/4 teaspoon turmeric

　　4 cups water

　　1 (28-ounce) can crushed tomatoes

　　1/2 cup dried yellow split peas, picked over and rinsed

　　1/4 cup tomato paste (preferably Turkish)

　　2 dried Omani lemons (optional), pierced in several places with a small sharp knife

　　1 teaspoon ground cinnamon

　　1/4 teaspoon ground allspice

　　2 to 3 tablespoons fresh Key lime or lemon juice

　　Accompaniments: cooked basmati rice; radishes; fresh mint and basil leaves

　　

Step 1

Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes.

　　

Step 2

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.

　　

Step 3

Stir in water and tomatoes, then simmer, covered, 1 hour.

　　

Step 4

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.