Title: Khoresht Gremeh Lape (Tomato & Split-Peas Ste
Categories: Jewish Sephardic Persian
Yield: 1 Servings

1 1/2	c	Yellow split-peas
3	tb	Corn oil
1	md	(1/2 cup) onion, chopped
1	lb	Boneless lamb or beef, cut into 2-" cubes
1/4	ts	Ground turmeric
1/4	ts	Advieh (see recipe)
2	c	Water
4		Or 5 dried limes (limoo amoni) to taste, pierced w/ fork in
2	c	Fresh or canned crushed tomatoes
1	lg	(abt 2 cups) potato, pre- pared as for french fries

KHORESHT GREMEH LAPE (Tomato and Split-Peas Stew with MeaT Cubes)

Tomatoes are not often a paramount ingred in Persian cooking since the vegetables was a latecomer here. The Spanish, who discovered this marvelous fruit in Valley of Mexico & Guatemala, bypassed Persia on their way through Southwest Asia. However, in this stew tomato fulfills requirement for tart seasoning, which Persians enjoy. The limoo Amoni (dried lime) is cooked whole, providing additional tartness to other ingreds. Crushing limoo would discolor stew -- which is inadvisable.

1. Rinse peas & drain well. Heat 1 tb oil in a pan & stir-fry peas over moderate heat for 2 mins. Remove & set aside. 2. Add balance of oil (2 tb) to pan, add onions & meat, & stir-fry over moderate heat for 2 mins. Add turmeric, Advieh, water, & limes. Mix & bring to a boil. Cook for 20 mins, then add split-peas & tomatoes & continue to cook for 1/2 hr more, or until meat is tender. The peas should retain their shape. 3. Fold in french fries, prepared in advance, & cook for 5 mins more. There is ample sauce in stew. Serve warm w/pilau of choice. Serves 6 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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