This soup, a popular street and teahouse dish, is also called dizzy, which comes from the name of the ceramic or stone dish in which the soup was traditionally made.
Place the meat, onions, and water in a large, heavy pot. Bring to a boil, skimming the froth as it forms. Add split peas, turmeric, salt, and pepper. Cover and let simmer for 1½ hours over low heat.
Add the potatoes, tomatoes, tomato paste, cinnamon, pierced Persian limes, saffron water, and advieh. Cover and continue to