The word Gheymeh, literally refers to any meat that is cut into cubes, that is why some people call any stew with cubed meat inside it as Gheymeh. There are various types of this stew in Iran, but this recipe is for the classic Gheymeh, that is garnished with french fries and served with white rice. Also, in some religious occasions such as Ashoora, some people prepare it in big amounts and distribute it for free among people as a vow (Nazri).
Chop the onion. Fry them in a large pot with 2 tablespoons of oil until it turns golden.
Add meat and saute for 2-3 minutes.
Add turmeric, salt, pepper.
Add ground cardamom and stir. This is an optional step but has a great effect on the aroma and taste of the stew.
saute until all sides of the meat are lightly brown.
Drain the yellow split peas and add to the pot and saute for 5 minutes.
Add saffron and mix thoroughly
Add tomato sauce and mix well.
Pour in enough water to cover the mixture by about 2 inches.
bring it to a boil on high heat for a couple of minutes. Then lower the heat, cover the lid and cook on medium to low heat for 60 minutes. Add a little more water if necessary
Add dried limes to the pot. Before adding the limes make some holes in them using a knife or a fork. Cover the lid and cook on low heat for 30 more minutes.
Peel and slice the potatoes and fry them for topping.
Serve warm with rice and garnish it with french fries on top.