Khoreshte Ghaimeh

5 tblp of olive oil

2 medium onions

4 cloves of garlic

5 dried Persian limes

1/4 tsp of turmeric

1 1/2 cup of water

2 cans of 14.5 oz of diced tomatoes

1 tsp of advieh (Persian spice mix)

¾ cup of split peas

1 cup French fries

Dice the onion and garlic and sautén olive oil until translucent. Add the lamb and sauténtil brown. Add Persian limes, water, and turmeric and cook for 45 minutes. Add the two cans of tomatoes, split peas, advieh, and season to taste with salt and pepper. Cook for about an hour and half or until the split peas are cooked. Place the stew in a serving dish and top with the French fries. Serve with rice.

Serve with Basmati Rice.

Enjoy!