Persian Beef-and-Split-Pea Stew Recipe

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Persian Beef-and-Split-Pea Stew
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Ingredients:

Directions:

  1. Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes.
  2. Pat meat dry and toss with 1 teaspoon salt. Increase heat to high, then add meat, saffron, and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes.
  3. Stir in water and tomatoes, then simmer, covered, 1 hour.
  4. Stir in split peas, tomato paste, Omani lemons (if using), cinnamon, allspice, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until meat is very tender, 1 to 1 1/4 hours more. Discard Omani lemons and stir in salt and Key lime juice to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 319.79 Kcal (1339 kJ)
Calories from fat 183.8 Kcal
% Daily Value*
Total Fat 20.42g 31%
Cholesterol 52.75mg 18%
Sodium 213.07mg 9%
Potassium 602.54mg 13%
Total Carbs 17.75g 6%
Sugars 6.3g 25%
Dietary Fiber 3.38g 14%
Protein 17.79g 36%
Vitamin C 10.6mg 18%
Iron 2.4mg 13%
Calcium 65.1mg 7%
Amount Per 100 g
Calories 81.32 Kcal (340 kJ)
Calories from fat 46.74 Kcal
% Daily Value*
Total Fat 5.19g 31%
Cholesterol 13.41mg 18%
Sodium 54.18mg 9%
Potassium 153.22mg 13%
Total Carbs 4.51g 6%
Sugars 1.6g 25%
Dietary Fiber 0.86g 14%
Protein 4.52g 36%
Vitamin C 2.7mg 18%
Iron 0.6mg 13%
Calcium 16.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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