Khoresh Gheymeh

1. Melt the ghee or heat 2 tablespoons of vegetable oil in a Dutch oven over medium heat.
2. Add the diced meat, onions, turmeric and ground black pepper.
3. Sauté everything for 10 minutes over medium heat, stirring with a wooden spoon, until the meat is browned and it begins to form a juice.
4. Add 3 cups (750 ml) of water, cover, and cook over low to medium heat for 20 to 30 minutes or until the meat is tender.
5. After the meat is cooked, there should be about 20 oz. (600 ml) of broth left in the pot.
6. Add the yellow split peas into a large container filled with cold water. Rub them between both hands for 1 minute then drain.
7. Repeat this operation 3 times.
8. Place the split peas in a large saucepan and cover them with cold water 1 inch (3 cm) above their level and bring to a boil over medium heat.
9. Cook split peas uncovered for 5 minutes, or until split peas are tender but still firm.
10. Drain the split peas in a colander and rinse them under running cold water.
11. Heat 3 tablespoons of vegetable oil (or 2 tablespoons of ghee) in a large deep frying pan over medium heat and sauté the sliced ​​onions until golden brown.
12. Add the tomato purée and sauté for another 3 minutes.
13. Add the cooked split peas, 2 tablespoons ghee, crushed limoo amani, saffron (optional), and advieh.
14. Sauté over low to medium heat for 7 minutes, stirring frequently.
15. Add the cooked meat and its broth, and 1 teaspoon of salt.
16. Stir well to combine the ingredients.
17. Add the 2 whole limoo amani soaked in very hot water for 15 minutes and bring the sauce to a boil.
18. Reduce the heat, cover, and simmer for 35 to 40 minutes over low heat, or until the meat, split peas, and whole limoo amani are tender and the sauce has thickened.

Saffron potatoes

1. While the meat cooks, place the potatoes in a colander and rinse them under cold water to remove the starch.
2. Using a thick cloth, dry the potatoes before frying them.
3. Place the potatoes in a bowl, sprinkle the saffron powder over them and mix well to coat.
4. Heat a large frying pan in a frying pan to bring it to a temperature of around 350 F (175°C).
5. Carefully drop the potatoes into the hot oil and toss a few times to coat all the potatoes in the oil.
6. Fry them for 15 to 20 minutes, at a constant temperature of around 350 F (175°C), stirring and making sure that all the potatoes are completely submerged in the oil and are browned on all sides.
7. Drain the potatoes in a metal colander and transfer them to a dish lined with paper towel to remove excess oil. Immediately sprinkle the fries with salt.

Service

1. To serve, spoon some Persian rice and tahdig on each plate and add gheymeh on top. Then top the gheymeh with fried potatoes.