Ingredients for stew

• 3 Tbsp extra virgin olive oil

• 2 onions

• 1 cup of Sadaf (slow cook) yellow split peas (pre-soak for one hour)

• 6 dried limes from Sadaf foods (pre-soaked in boiling water and punctured with a fork)

• 1 tube of tomato paste (4.4oz)

• 1 (28oz) can of whole peeled San Marzano tomatoes (pureed)

• 2 cups of water

• 1/2 tsp of kosher salt

• 1 1/2 tsp of turmeric

• 1/2 tsp of cinnamon

• 2 pinches of Sadaf saffron strands

Ingredients for Braised Short Ribs

• 8 (8oz) english cut short ribs

• 4 cloves of garlic (smashed)

• 5 sprigs each of fresh rosemary, tarragon, thyme

• 4 cups of low sodium vegetable broth

• 1 bottle of red wine (cabernet or zinfandel)

• Kosher salt

• freshly ground pepper

• unsalted butter (for searing)

Directions for stew

1. Start by adding 3 Tbsp of olive oil to a pot over med-high heat.

2. Once the oil heats up add in the diced onions.

3. Saute the onions, constantly stirring, until they caramelize.

4. Next, bring down the flame to a medium heat, add in your spices, turmeric, cinnamon and saffron strands. Cook stirring constantly (to prevent burning) for 2 minutes to release the flavors.

5. Now, add in the tomato paste, stir to coat evenly. Once coated throw in your pre-soaked split peas and saute for 1 minute.

6. Next, pour in the pureed tomatoes and 2 cups of water, then bring to a boil.

7. When the stew comes to a boil, cover and reduce heat to a simmer. Cook for 1 hr. then check to see if your split peas are cooked. If they are, go ahead and add in the dried limes.

8. Continue to cook on low, with the lid removed for 1 - 1 1/2 hours, until the stew become thick in consistency.

Directions for the Braised Short Ribs

1. Start by bringing your ribs to room temperature.

2. Then, pat down the ribs with a paper towel to remove excess moisture.

3. Now, heavily season the ribs with kosher salt and freshly cracked pepper.

4. In a medium sized cast iron pot melt 3 Tbsp of unsalted butter over a medium high heat.

5. Once the butter starts to turn brown, add in your ribs bone side down and sear until they turn a golden brown color. (Repeat on all sides of the ribs: front, back, top, bottom, and both sides). Depending on the size of your pot, sear 3/4 ribs at a time, make sure not to over crowd the pan, you don't want to steam your meat.

6. Once all the ribs have been seared remove from the pot, and set to the side until needed.

7. Now, turn off the heat and add in your smashed garlic, cook for 30 seconds stirring constantly until they release their aroma.

8. With the heat still off, add in the whole bottle of wine, then turn the heat back on to a medium high flame and deglaze the pan. Cook on medium high heat until the wine reduces down to 1/2.

9. Next, add in the ribs, the vegetable broth, and fresh herbs to the pot. Bring to a boil, cover and transfer to the oven.

10. Cook the ribs in the oven at 325 degrees for 3 hours until they become fall of the bone tender.

Plate the ribs over a bed of rice and pour the Khoresht Gheymeh on top. 

ENJOY!

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