Rice with Yellow Split Peas

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 cups (600 g) long-grain basmati rice; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water; 2 tablespoons orange zest; 6 whole limu-omani (dried Persian limes),* pierced, or 3 tablespoons powdered; 6 whole limu-omani (dried Persian limes),* pierced, or 3 tablespoons powdered; 2 cups (450 g) fresh tomatoes, chopped (3 tomatoes), or 1 can (12 ounce/345 g) drained; 2 cups (450 g) fresh tomatoes, chopped (3 tomatoes), or 1 can (12 ounce/345 g) drained; ½ cup (100 g) yellow split peas; 1 teaspoon turmeric; ½ teaspoon freshly ground pepper; 2 teaspoons sea salt; 2 pounds (900 g) stew meat—lamb, beef, or chicken thighs—cut into ½-inch/1cm pieces; 2 pounds (900 g) stew meat—lamb, beef, or chicken thighs—cut into ½-inch/1cm pieces; 2 pounds (900 g) stew meat—lamb, beef, or chicken thighs—cut into ½-inch/1cm pieces; 2 pounds (900 g) stew meat—lamb, beef, or chicken thighs—cut into ½-inch/1cm pieces; 2 tablespoons rose petals, crushed; 2 tablespoons sliced almonds; 2 tablespoons slivered pistachios; 2 tablespoons sugar; 1 cup (150 g) barberries (cleaned)*; 2 teaspoons ground cardamom; 1 tablespoon oil; 1 tablespoon advieh (Persian spice mix)*; 1 tablespoon advieh (Persian spice mix)*; ½ teaspoon ground saffron dissolved in 2 tablespoons orange blossom water; ½ teaspoon ground saffron dissolved in 2 tablespoons orange blossom water; ¾ cup (180 ml) oil, melted butter, or ghee*; ¾ cup (180 ml) oil, melted butter, or ghee*; 2 tablespoons orange blossom water

Qeymeh polow

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 (

Asia
Iran
Main course
Southeast Asia
Gluten-free

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