Khoresh Gheymeh (Persian Stew)

Cook Chana Dal according to directions on package or cover with two inches of water in a pot and bring to a boil. Once it comes to a boil, reduce it to a low simmer for 10 minutes. (Rinse after cooking, to remove excess starch)

Dice yellow onion and put in to pot with oil. They're pretty soft, they're brown around the edges.

We have one pound of chuck cut to about three quarter inch, one inch pieces. I'm going to season this with salt. Give that a toss. If you could do this early, as in an hour before, that's great, just to really season the meat.

Add one pound of the chuck and toss this. Probably about anywhere from four to six minutes on medium high.

Add 1 tsp ground tumeric, 3/4 teaspoon cinnamon, 1 teaspoon pepper. Let that go for just like 30 seconds.

Add a quarter cup of tomato paste and cook down for about two minutes, or until the tomato paste is starting to stick to the bottom of the pot.

Add dried limes (pierce with knife to create little slits, so that their flavor can be extracted in the stew) and Chana Dal, then add four cups of water. Then bring pot to a boil while scraping the bottom of the pot.

Once stew comes to a boil, reduce it to a simmer, like medium-low. Then take the back of the wooden spoon and crush the Persian Limes slightly against sides of the pot. Slightly cover with lid, so some steam can escape and it can reduce until thickened.