Name: Rice with Yellow Split Peas (Qeymeh polow)
Prep time: 55 min
Cook time: 1 h
Total time: 1 h 55 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 3 onions, peeled and thinly sliced; 3 tablespoons oil; 2 pounds (900 g) stew meat—lamb, beef, or chicken thighs—cut into ½-inch/1cm pieces; ½ teaspoon freshly ground pepper; 2 teaspoons sea salt; ½ cup (100 g) yellow split peas; 1 teaspoon turmeric; 2 cups (450 g) fresh tomatoes, chopped (3 tomatoes), or 1 can (12 ounce/345 g) drained; 2 tablespoons slivered pistachios; 2 tablespoons sliced almonds; 1 cup (150 g) barberries (cleaned)*; 2 tablespoons sugar; 2 tablespoons rose petals, crushed; 2 tablespoons orange zest; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water; 6 whole limu-omani (dried Persian limes),* pierced, or 3 tablespoons powdered; 2 tablespoons orange blossom water; ¾ cup (180 ml) oil, melted butter, or ghee*; 3 cups (600 g) long-grain basmati rice; ½ teaspoon ground saffron dissolved in 2 tablespoons orange blossom water; 2 teaspoons ground cardamom; 1 tablespoon oil; 1 tablespoon advieh (Persian spice mix)*

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
1 hr 55

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

In parts of Iran, this rice is sometimes made without split peas. Called qeymeh nesar, it is served at weddings.

Ingredients

Meat

3 tablespoons oil
3 onions, peeled and thinly sliced
2 pounds (

Method

To cook the meat: Heat the oil in a medium-sized saucepan over medium-high heat, and brown the onions and meat. Add the salt, pepper, turmeric, and split peas, and sauté for a few minutes. Add the tomatoes and 2 cups/480ml water. Bring to a boil, cover, and simmer over medium heat for 20 minutes. Add the dried limes, orange zest, and saffron water. Cover and simmer over