Ingredients enough for 5 to 6 persons:
Sheep or calf steak – 500 gr.

Recipe :
Heat 3 to 4 spoon of edible oil in a pot (moderate fire) and fry the onion slightly (till onion becomes slightly yellow). Add the meat and turn around for 5 to 6 minutes. Thereafter, add as much as measures and wait till it starts boiling. Let the meat to be cooked for 3 hours.

At the end of cooking the water must have been evaporated. Parallel to above process, rinse the peas, put in another pot and add dried lemons and enough water and let them to be cooked on moderate fire for 40 to 50 minutes. Then take the pot lid off and light up the oven fire till a half measure of water remains. By the end of second hour of cooking add the cooked split peas and dried lemons to meat. Thereafter, add salt and pepper and a bit of turmeric or saffron and stir up to become the content mixed. Put the half cut tomatoes on Gheymeh so that the shell of tomato is upwards. Put the pot lid on and reduce the fire so that the food boils slightly only.

At the last 15 minutes let the pot lid to be half open. Take care to add water if necessary. Fry the potato peels separately in a pan. Take the fried peels from pan by skimmer and put them aside. By the end of said 3 hours the food is ready. By putting the food in dish take care that tomatoes do not become crushed. At this stage put the fried potatoes on the food. This is necessary to avoid the potato peels become soft.

It is to be noted that:
- According to the taste spices can be added.
- Turmeric or saffron can be substituted with 1 to 2 spoons of tomato extract. In this case the tomato can be eliminated.
- To avoid the fried potato peels becomes soft; they should be put on dish by the end of cooking by the stage carrying the dish to the table.
- Sometimes and at wish some peels of potato can be added to the meat during cooking to become the sauce thicker. Some fried potato peels can be added to the food and stir before putting the ready food in to the dish.