first stage gheymeh stew, like vegetable crumbs, is one of the original and delicious Iranian dishes, the preparation of which has its own tricks. To prepare a professional, glazed stew, you must soak the split peas in water the night before and then change the water several times so that the split peas can be cooked better. But if you forgot or didn't get the chance to water the split peas, there is no problem. We recommend that you pour the split peas separately into a small saucepan and heat with water until they are half cooked and puffed for a quarter to twenty minutes. second step Pierce the Omani lemons with a knife or fork and place them in a bowl of water to soften them and not make your stew too bitter. While the split peas are cooking, finely chop the onions and add two tablespoons of olive oil or sunflower oil and fry lightly in the same saucepan in which you plan to prepare the dish.Third stage Add a teaspoon of turmeric to the onions and stir well with a wooden spoon. After two minutes, when the pungent smell of onions fills your entire kitchen and the onions are slightly soft, add the meat you cut into small pieces and sauté a little to change the color of the meat. At this stage add the spices and mix well. fourth stage When the color of the meat has changed, drain the almost half-cooked split peas, add them to the ingredients in the pot and fry them a little. Then pour about 5 glasses of water, preferably warm, on your ingredients. Pour the tomato paste into a separate bowl with a tablespoon of oil and fry it. This will make the tomato paste take on a better color and make your stew more colorful. fifth stage After frying the paste with a little oil, add it to the ingredients in the saucepan and raise the heat a little below so that the water in it boils and evaporates a little. After the water in the saucepan has boiled, lower it and put the lid on the saucepan so that the stew slowly begins to boil and gradually settles. sixth stage.After the meat and split peas are fully cooked, add the Omani lemons to the stew and add salt and pepper. You can also add a little saffron to make your stew more colorful. After you've added the spices you want to the stew, you should give your stew about an hour to mature well. seventh stage While your stew is calming down, cut the potatoes into small pieces and fry them. Place them next to your meat stew as a side dish when serving. The meat stew is ready with your pieces of meat and you can enjoy it with kateh rice or saffron tail rice.