Heat the oil in a large heavy pot over medium heat. Add the chopped onion and sauté until golden and fragrant. This step builds the stew’s rich base flavour, so take your time.

Add the cubed lamb or beef to the onions and cook until the edges brown lightly. Stir in turmeric, cinnamon, and black pepper, coating the meat evenly to enhance aroma and depth. Continue stirring for two minutes before moving on.

Stir in the tomato paste and cook for 3 to 4 minutes to remove any raw taste. The paste should darken slightly, signalling it has caramelised and developed its sweetness.

Pour in the hot water or stock, scraping the pot base to release any browned bits. Bring to a gentle boil, then lower the heat. Cover and simmer for about 45 minutes, until the meat is nearly tender.

In a separate small pot, boil the rinsed split peas for 10 minutes, then drain. This step removes excess starch, preventing cloudiness in the stew.

Add the drained split peas to the meat pot and stir gently. The split peas should absorb flavour without breaking apart, so keep the heat moderate.

Pierce each dried lime with a fork and drop them into the stew. Simmer gently for another 30 minutes. The limes will infuse the dish with a subtle, tangy fragrance that defines its traditional taste.

Taste and season with salt and more pepper if needed. If the stew is too thick, add a splash of water; if too thin, uncover the pot and simmer a little longer.

While the stew finishes, fry the potato slices in a separate pan until golden and crisp. Drain on paper towels. These are used for garnish and add texture to the final presentation.

Transfer the khoresh into a deep serving dish and drizzle with saffron water, if using. Top with crispy fries and serve hot with steamed basmati or saffron rice. The stew’s balance of savoury, tangy, and aromatic notes makes it a true Iranian classic.