Gheymeh with Tahdig

Rinse the yellow split peas and soak in cold water for 1 hour. Trim lamb chunks of excess fat, season with salt and pepper.

In a heavy pot, heat 2 tbsp oil over medium-high heat. Brown lamb in batches, about 5 minutes per batch, then set aside. Reduce heat, add onion and garlic, cook until softened, about 5 minutes. Stir in turmeric, cinnamon, and tomato paste; cook 2 minutes.

Return lamb to pot. Add pierced dried limes, soaked split peas (drained), and enough water to cover by 2 inches (about 4 cups). Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until lamb is tender and peas are soft. Stir occasionally, adding water if needed.

Dissolve ground saffron in 2 tbsp of hot water. Set aside to steep for at least 10 minutes.

Rinse basmati rice in cold water until water runs clear, then soak for 30 minutes. Bring a large pot of salted water to a boil. Drain rice, add to boiling water, and cook for exactly 4 minutes until al dente. Drain and rinse with lukewarm water.

In a nonstick skillet or pot, melt butter (or butter-yogurt mixture) over medium heat. Spread a layer of partially cooked rice evenly over the bottom, about 1/2 inch thick. Spoon remaining rice on top but do not compress. Drizzle with 2 tbsp water and half the saffron water. Cover with a tight lid and cook on low heat for 30 minutes.

In the last 5 minutes, stir remaining saffron water into the stew. Check seasoning; dried limes should impart a sour note—remove if desired. To serve, invert the rice pot onto a platter so the golden crust faces up. Fluff the rice. Ladle gheymeh into a bowl and serve alongside or on top of the tahdig.