Vega, it’s a vegan protein that I would love to not pay for any more big. Send me some protein. If I don’t know big, if you’re not into me fine other protein brands like I’m not committed yet I can’t be, though the price is right. So today I am making a dish that I grew up with from my childhood. I have been getting requests to be making more Persian food, since I guess I came out with my person knew your story and it’s a stew called whorish of amen and it’s made up of meat, dried limes, chana dal, a few different spices – and it has this Incredible crunchy potato topping it’s really easy and I’m just trying to make it we’re gonna start with the onion, but this is just gonna be the base like with so many different stores around the world.
So I’m using here chana dal, which are yellow split peas. I’m gonna cover this by two inches and then I’m gonna add just a little bit of salt. We’Re gonna bring that to a simmer. Once it comes to a boil. We reduced it to pretty low simmer, let that go for ten minutes. Meanwhile, we’re gonna heat about three tablespoons of oil, so I’m gonna take you back. We have one pound of Chuck cut to about three-quarter inch. One inch pieces, I’m gonna season this with salt, give that a toss – if you could do this early as in like an hour before, that’s great just to really season the meat you have, the oil, nice and shiny, bring that onions. I’m going to walk away for a second at home, don’t walk away unless you’re professional. I wanted to show you these. These are called and 4c limor.money, two transits, you basically salted Persian limes, it’s so perfumey that has that musky flavor! I love it. Ideally, you want to pierce these so that their flavor can be extracted when you add them to this. Do all right: let’s see how the onions are doing. Okay, I’ll season this with a little bit of salt okay. So we have our onions they’re, pretty soft, to run around the edges. This is good, I’m going to add one pound of the chuck and toss this probably about anywhere from 46 minutes medium-high, I’m going to add about a teaspoon of ground turmeric and about any quarters he’s doing of cinnamon.
We’Ll give that a top, let that go for just like 30 seconds, just to kind of get the aromas going. The meat starts to look a little glazy, I’m a little bit of pepper. Some people add pepper some people, don’t I had a little bit and then I’m gonna add a quarter cup of tomato paste I’ll cook this down for about two minutes just to cook the tomato paste out. So now the tomato paste is starting to stick to the bottom of the pot. I’m gonna add those dried limes and then I’m gonna add four cups of water. We’Re going to bring this to a boil and let just scrape the bottom of the pot since that tomato paste and the spices might have stuck. We have our stew coming to a boil. I am just going to reduce it to a simmer like medium-low, I’m gonna take the back of a wooden spoon and I’m just gonna crush them slightly the sides of the pan. You want that kind of musky sour funky astringent flavor, so I’m gonna reduce that I’m gonna cover with a lid leaving it just like slightly open, so some of the steam and I can come out into a get reduced. We have a tiny bit of saffron that costs as much as my pinkies worth. I will say this is the optional part of the student, some households, but at some households only I like him, so I am just going to grind up the saffron dogs like this. Sometimes I’ll add a pinch of kosher salt. Some people add like coarse sugar just to kind of help it go into a powder, we’re gonna just get it to a powdered consistency like this, I’m gonna add like 3 tablespoons of hot water. You have this Afrin water. This is three tablespoons worth of sovereign water. We’Re probably only going to use about a tablespoon of this in the stew, so the stew gets topped with potatoes. It sounds weird, yet it’s what makes this dish, I think, really really special one rest potato unpeeled. So what I like to do is stack these up and then I’ll cut them about a little less than half an inch straight down. I’m gonna put this in a salad spinner. This is weird stay with me. I’m gonna rinse these in cold water What I’m doing here is kind of just agitating.
The potatoes and getting rid of any excess starch you’ll see how the water is cloudy Okay, so it’s great easy to kind of do it in the salad spinner, because they just kind of drain it really quickly But then you also have all this water, that’s on the potatoes now, and you need to get rid of that because you don’t want to put that water in the frying oil, because it’s gonna splatter and prevent your potatoes for becoming crisp and golden So what I like to do is spin them in a spinner You get all this water out of your potatoes Look at that! Look at that I’m gonna put a big handful, potatoes, you’re gonna turn these around look How pretty these ones turn you see? Really nice wavy, really crunchy It looked like my hair during freaking puberty you’ve been cleared up, so you want to take the potatoes out when they start to turn golden like this You want to season this with salt immediately Then I’m gonna add last batch here This is totally not traditional way You can make these potatoes You would just saute them, but this is just a little bit of I think, a cool technique, so we have our crisp potatoes I’m going to turn off my oil I’m gonna check this too It’s nice and thick in I’m gonna have the saffron water over here about a tablespoons worth I leave these The dried limes in some people take them out just before serving I think we’re pretty good on salt It’s really delicious! You have the wonderful brightness from the dried limes The chana dal has great texture I’m just gonna serve this up, and this is not a published recipe You can DM me if you want more detail with questions and I’ll get back at you, I’m gonna top this with the potatoes like that, you could eat an on the zone, it was flatbread or some fluffy person rice I hope you guys enjoy it and it brings as memory memories to you as it does for me, I gotta catch, a ferry, the regular people’s shoes, and I don’t feel good about myself or sexy, but this is what I needed aware of them