Khoresh Seeb – Beef and Yellow Split Pea Stew with Apples (Edit recipe)

Khoresh Seeb is a highly adaptable stew whose stars are the firm and tart apples (Seeb in Farsi) that are gently sauteed in butter or ghee and then placed on top of the stew as it finishes cooking.

15 minutes

1 hour and 50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	542
Fat:	34 g
Carbohydrates:	26 g
Protein:	32 g
Cholesterol:	99 g
Sodium:	618 mg
Fiber:	8 g
Sugars:	9 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

1 Onion, (thinly sliced)
4 Tbsp Extra Virgin Olive Oil
1 lb Stew Beef, (cut into 1 inch pieces)
1 tsp Turmeric, (ground)
2 Tbsp Tomato Paste
2.5 cups Water, (adjust as needed)
.5 cup Yellow Split Peas
1 tsp Salt
.5 tsp Black Pepper, ground
2 Tbsp Cane Sugar, (adjust to your taste)
1 Lemon, juiced
.25 tsp Saffron, ground (dissolved in 2 tablespoons water)

Apples

3-4 Granny Smith Apple, or other tart, firm apples (peeled and sliced)
4 Tbsp Ghee, (or olive oil)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot, saute the onions with oil over medium heat for about 10 minutes or until they have become translucent.
Add the turmeric and saute for a couple of minutes.
Add the beef and saute on medium-high heat for about 5 minutes. Beef and onions should have turned to a lightly golden color and become aromatic.
Add the tomato paste and saute for 2 minutes to bring out the tomato flavors.
Add the water, cover, and bring to a gentle simmer before reducing the heat and cooking the stew for about an hour. The beef will be tender but not fully cooked at this stage.
While the stew is cooking, saute the sliced apples in a large frying pan over medium-high with ghee until they have become golden in color. Typically this would take about 5-7 minutes on each side of the sliced apples. Remove from the heat and set aside.
Add the yellow split peas, salt, pepper, sugar, lemon juice to the main pot, cover and cook for 15 minutes.
Place the sauteed apples on top of the Khoresh and gently press them down enough to soak up some of the stew's cooking broth. Continue to cook for 15 minutes.
At this stage the beef should be fork tender and the yellow split peas cooked but not falling apart.
Add the saffron water, gently stir without disturbing the apples too much. Remove from the heat and allow to sit for 5-10 minutes before serving.
Serve with Persian steamed basmati rice, a side of yogurt and a platter of fresh herbs.

Notes

Depending on the yellow split peas variety you have chosen you may need to adjust the cooking time. Persian yellow split peas (Lapeh Dir Paz) will take longer to cook and will go in the pot in the beginning alongside the beef. // For the sour component, you can play around with different flavors such as apple cider vinegar or lime juice instead of lemon juice. // This is also a great dish to turn it into a satisfying vegan/vegetarian friendly dish. I would increase the amount of yellow split peas just a touch.