Goat, Yogurt + Split Pea Braise

At the market in Chabahar, I shopped for seasonal vegetables with my delightful host and guide Solmaz Khanezaei. This is an interesting and tasty variation on the renowned braise khoresh-e qeymeh. The Sistanis, however, cook it in diluted yogurt/dugh, whereas elsewhere in Iran, they use tomatoes, which makes me wonder if this is the more original version. The tomato, a New World plant, reached Iran in the seventeenth century.