Lamb and split pea stew with fried potatoes (Khoresh gheymeh)

1. Rinse the yellow split peas and soak for 30 minutes. Cut the lamb into small 1.5 cm cubes.

2. In a pan fry the finely chopped onions in the oil until golden, add the turmeric and the meat and brown on all sides; stir in the tomato purée and fry for 1 minute.

3. Add the drained split peas and the pierced dried limes, pour in the water, season with salt and pepper, cover and simmer gently for 1 hour until the meat and peas are tender but the peas still hold their shape.

4. At the end stir in the saffron soaked in a little warm water and cook uncovered for another 10 minutes to thicken.

5. Meanwhile cut the potatoes into very thin matchsticks, rinse in cold water, dry thoroughly and deep-fry in hot sunflower oil in batches until crisp, then salt.

6. To serve, pile the crispy potatoes on top of the stew and serve with plain basmati rice.

Tip: Gheymeh is the dish of Persian mourning ceremonies and feasts (nazri), cooked in huge pots and shared out. The crispy potatoes always go on top just before serving so they don't go soggy. If you have no dried lime, grated lime zest and lime juice can replace it.