Persian stew with dried lime

Step 2

Place the dried limes in a small bowl and pour enough boiling water to cover the limes. Cover and set aside. This step will soften the limes and help liberate their perfume.

Step 3

Heat a large pan on medium. Roughly chop the onions and sauté lightly in the oil. Stir occasionally. Incorporate the turmeric and mix until the onions turn yellow.

Step 4

Add the meat and cook for 5 to 7 minutes, mixing occasionally. Add the garlic and split peas.

Step 5

Meanwhile, place the tomatoes and tomato paste in a food processor and liquefy. Pour into a pot and cook 5 minutes more.

Step 6

Discard the lime soaking water and puncture the limes, using a fork, to avoid any splattering during cooking. Add the limes to the pan.

Step 7

Salt and pepper. Add the saffron and bay leaves. Add enough water to barely cover everything. Bring to a boil.

Step 8

Reduce the heat. Let simmer 1 hour or a little longer until the meat is tender. Cover halfway through cooking, once the sauce begins to thicken.

Step 9

Turn off the heat then incorporate the ground rose petals. Let rest at least 15 minutes before serving.

Step 10

Meanwhile, peel the potatoes and cut them into 3/16-inch matchsticks.

Step 11

Heat oil in a small pan on medium and add the matchsticks once the oil is hot, but not smoking. Cook, stirring occasionally until they are golden (5 minutes). Remove, using a skimmer and place on a paper towel.

Step 12

Remove the limes. Serve the stew garnished with potato matchsticks.