Khoresh-e gheymeh

Method

1. 1 Sauté thinly sliced onions with oil and turmeric powder for 6 minutes until golden, then add the beef and stir-fry until cooked through.
2. 2 Add the thick tomato sauce, stir for 2 minutes, then add enough water to cover, and simmer for 50 minutes.
3. 3 Add the soaked dried peas and the perforated dried lemon, and simmer for another 30 minutes until the peas are tender but not mushy.
4. 4 Slice the potatoes into sticks and deep-fry for 6 minutes until golden brown and crispy.
5. 5 Season with salt, cinnamon, and the saffron infusion, then simmer for another 5 minutes until thickened.
6. 6 Scoop onto a plate, top with fried potato sticks, and serve with rice.

With an appliance

• Pressure cooker 1 hr

  Replace step 2: simmer the beef under high pressure for 18 minutes, then release the pressure naturally for 12 minutes; the dried peas and lemon in step 3 should still be simmered with the lid open for 25 minutes to prevent the peas from becoming mushy.