Persian Dizi-Inspired Tomato Beef Chickpea Pot

Ingredients

• 12 oz beef stew meat, cubed
• 1 can chickpeas, drained
• 1 1/2 cups crushed tomatoes
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp dried lime powder
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper
• Flatbread, for serving

Steps

1. Pat the beef dry and season it with salt and pepper. Heat the oil or butter in a heavy pot over medium-high heat and brown the cubes in two batches for 5 minutes each, until well crusted. Crowding the pot steams the meat and costs you all the flavour.
2. Return all the beef with the onion and cook for 5 minutes, stirring up the browned residue from the base of the pot.
3. Add the garlic and dried lime powder and cook for 30 seconds; the dried lime is what gives dizi its characteristic sour, slightly funky depth.
4. Add the crushed tomatoes and 3 cups water, bring to a boil, and skim off the foam that rises in the first few minutes.
5. Reduce to a bare simmer, cover, and cook for 45 minutes, until the beef is completely tender and shreds under a fork.
6. Add the chickpeas and simmer uncovered for 15 minutes more, until the broth has reduced and thickened.
7. Strain the broth off into bowls and serve it first as a soup, in the traditional way, with torn bread.
8. Mash the remaining beef and chickpeas coarsely with a fork or masher, season firmly with salt, pepper, and lemon, and serve as the second course with the fresh herbs and lemon wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.