• Facebook
  • Instagram
  • Pinterest
  • YouTube
Platings and pairings logo.
Start Here
All Recipes
Perfect Pairings
Wine Travel
About
Home

Persian Beef Stew (Stovetop or Instant Pot Recipe)

Jump to Recipe

|

Posted by:

Erin Lynch

|

Updated:

March 17, 2025

|

4.91 from 42 votes

This site runs ads and generates income from affiliate links. Disclosure policy.

Afghan beef stew pinterest image.
  • Facebook
  • Flipboard
  • Email

This Persian Beef Stew is a delicious, hearty stew made with split peas and savory spices. Make it on the stove or in your instant pot.

Iranian beef stew in black bowl topped with radishes.

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe

This Persian Beef Stew is like beef stew’s exotic, spicy cousin – spiked with lots of yummy spices like cumin, cinnamon, saffron and turmeric.

Reader

Love



5 stars
OH MY GOODNESS!! This dish was amazing!!! I absolutely loved how the lemon took it to a whole new level! Thank you!! This is the first recipe I’ve tried from your site and won’t be the last! Next time, there will be a next time, I will add more meat for my son and husband. Thank you again!

–

Jen

Table of Contents

  • Ingredient notes
  • How to make it
  • How to serve
  • How to meal prep, store, and reheat
  • Recipe tips
  • What to serve with it
  • Erin’s wine pairings
  • Full Recipe

Ingredient notes

  • Beef stew meat – Beef chuck roast that has marbling with the excess fat trimmed is the perfect cut for this beef stew as it’s tender, flavorful and won’t dry out when cooking.
  • Vegetable Oil – Olive oil or avocado oil can be used also.
  • Onion – Yellow onion or white onion gives the best flavor to this stew.  
  • Garlic – You can substitute a half teaspoon of dried minced garlic per clove of fresh garlic if needed. 
  • Dried Split Peas – These help to thicken the stew and add loads of fiber and nutrients.
  • Canned Crushed Tomatoes – You can also use whole canned tomatoes that have been pulsed in a food processor.
  • Tomato paste –   Adds a boost of tomato flavor without adding too much liquid. 
  • Bone broth – You can also use beef or chicken stock. Beef bouillon and water also works. 
  • Lemon Juice – Lemon adds a fresh bright flavor to the end of the cooking process. 
  • Seasonings – Cumin, saffron, turmeric (or try one of these turmeric substitutes), cinnamon, allspice, salt and black pepper.
Close up Overhead shot of instant pot persian beef stew in bowl with rice

How to make it

In the instant pot

  • Pat the beef cubes dry and season well with salt and pepper.
  • Set Instant Pot to SAUTE and brown the meat on all sides. Meat will not be cooked through. Tip: Be sure not to crowd the pot. You may have to work in batches.
  • Transfer browned meat onto a plate.
  • Add onions and garlic and sauté then add the tomato paste and cook 1 minute longer.
  • Pour in the broth and scrape up any browned bits from the bottom of the Instant Pot.
  • Return the beef to the pot and add in the split peas, crushed tomatoes, and spices.
  • Cover and seal the pot. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 25 minutes. Note: It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
  • Once the 25 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
  • Open the lid, stir in the lemon juice and zest and season with additional salt and pepper, if needed. Enjoy!

On the stove

  • Follow the recipe card below through Step 3 using a dutch oven or large pot.
  • Then, add the beef, split peas, crushed tomatoes, and spices.
  • Bring the stew to a boil, reduce to a simmer, and cook, covered, for about 1 1/2 hours, until the beef is tender. Stir occasionally.
  • Stir in the lemon juice and zest and season with additional salt and pepper, if needed. Enjoy!

How to serve

Serve this yummy Persian Beef Stew in bowls topped with fresh herbs (mint, cilantro and or/ parsley) accompanied by some basmati rice, and maybe a glass of red wine too (see my recommendations below).

How to meal prep, store, and reheat

Iranian beef stew can be stored in the fridge for up to three days in an airtight container. To make it last even longer, you can freeze it in an airtight container for up to 3 months. 

To reheat, add the stew to a pot on the stove and heat over medium until warmed through. 

Recipe tips

  • Be sure to cook your beef in batches so that you don’t overcrowd the pot. Overcrowding means that your beef won’t get browned, instead it will steam itself.
  • I used my homemade slow cooker bone broth as the stock (I had it on hand in the freezer), but you can swap it out for some boxed chicken or beef broth too.
Overhead shot of instant pot persian beef stew in bowl with rice

What to serve with it

  • Shirazi Salad
  • Fattoush Salad
  • Instant Pot Rice
  • Arugula Salad
  • Simple Sauteed Spinach
  • Sauteed Squash & Zucchini
  • More → 20+ best sides for beef stew

Erin’s wine pairings

  • Try a Cabernet, Merlot or Syrah with this hearty and well-spiced beef stew. Or, look for a red wine blend that combines those varietals, especially those coming from the Washington wine region.
  • MORE → the 5 BEST wines with stew.

More comforting Instant Pot recipes

  • The BEST Instant Pot Beef Stew

    new!

    The BEST Instant Pot Beef Stew

  • Instant Pot Dal

    new!

    Instant Pot Dal

  • Instant Pot Pot Roast with Red Wine

    new!

    Instant Pot Pot Roast with Red Wine

  • Instant Pot French Onion Soup Recipe

    new!

    Instant Pot French Onion Soup Recipe

Browse More Instant Pot Recipes

Did you try this Persian Beef Stew recipe?

If you loved this Iranian beef stew I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe – Before Recipe Card

Iranian beef stew in black bowl topped with radishes.

Full Recipe

Persian Beef Stew

This Persian Beef Stew is a delicious, hearty stew made with split peas and savory spices. Make it on the stove or in your instant pot!
4.91 from 42 votes
Print Pin
Serves 6 servings
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 50 minutes mins
Time for pressure to build & release: 30 minutes mins
Total Time: 1 hour hr 15 minutes mins

Ingredients

  • 1 1/2 pound beef stew meat (trimmed and cut into 1 – 2 inch chunks)
  • 2 tablespoons vegetable oil
  • 2 medium onions (chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup tomato paste
  • 4 cups bone broth (or beef or chicken stock)
  • 1 1/2 cups dried split peas (rinsed)
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon ground cumin
  • 1/2 teaspoon crumbled saffron threads
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 4 tablespoons lemon juice (plus zest of 1 lemon)
  • Salt and pepper (to taste)

To Serve

  • Cooked Rice
  • Radishes
  • Fresh Mint
  • Fresh Parsley
  • Fresh Cilantro

Instructions

Instant Pot Directions

  • Pat the stew meat dry and season well with salt and pepper.
  • Set Instant Pot to SAUTE, add vegetable oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot – you may have to work in batches). Transfer browned meat onto a plate.
  • Add onions and garlic and sauté for a minute or two then add the tomato paste and saute for 1 minute longer.
  • Pour in the broth and scrape up any browned bits from the bottom of the Instant Pot.
  • Return the beef to the pot and add in the split peas, crushed tomatoes, and spices.
  • Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 25 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
  • Once the 25 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
  • Open the lid, stir in the lemon juice and zest and season with additional salt and pepper, if needed. Enjoy!

Stovetop Directions

  • Follow the recipe card below through Step 3 above using a skillet or large dutch oven.
  • Add the beef, split peas, crushed tomatoes, and spices to a large pot or dutch oven. Bring the stew to a simmer, and cook, covered, for about 1 1/2 hours, until the beef is tender, stirring occasionally.
  • Stir in the lemon juice and zest and season with additional salt and pepper, if needed. Enjoy!

Notes

Recipe tips
  • Be sure to cook your beef in batches so that you don’t overcrowd the pot. Overcrowding means that your beef won’t get browned, instead it will steam itself.
  • I used my homemade slow cooker bone broth as the stock (I had it on hand in the freezer), but you can swap it out for some boxed chicken or beef broth too.
How to store & reheat
  • Iranian beef stew can be stored in the fridge for up to three days in an airtight container. To make it last even longer, you can freeze it in an airtight container for up to 3 months. 
  • To reheat, add the stew to a pot on the stove and heat over medium until warmed through. 

Nutrition

Calories: 472kcal | Carbohydrates: 36g | Protein: 49g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 197mg | Potassium: 927mg | Fiber: 13g | Sugar: 7g | Vitamin A: 255IU | Vitamin C: 10.1mg | Calcium: 57mg | Iron: 6mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This saffron beef stew post was originally published in 2018. It was updated in 2023 to add new content. The afghan beef stew recipe remains the same. Enjoy!

  • Facebook
  • Flipboard
  • Email
4.91 from 42 votes (23 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

61 responses

  1. Meg
    March 8, 2018

    5 stars
    This sounds fantastic! I just got an Instant Pot the other day and have been thinking about how to use it – this may be the first recipe I make! I will have to pair it with rice prepared the Persian way, so that it gets that wonderful tahdig on the bottom.

    Reply
    1. Erin
      March 8, 2018

      Yay!!! I’m so excited you got an Instant Pot – You will LOVE it. Here’s another one of my favorite Instant Pot recipes.

      Reply
  2. Mary
    March 8, 2018

    5 stars
    Oh my, this sounds so comforting and flavorful! I don’t have an instant pot, but I’m definitely going to try it in an old fashioned Dutch oven pot 🙂

    Reply
    1. Erin
      March 8, 2018

      I hope you give it a try Mary – I would definitely be amazing in a Dutch oven too!

      Reply
      1. Ellen Rozsa
        March 12, 2018

        I’m also in the no-Insta-Pot-have-to-use-my-old-Creuset-Dutch-Oven camp. I’m thrilled you found a Persian recipe, years ago friends of ours would invite us to Persian New Year celebrations and the food made me swoon, it was so good.

        Reply
        1. Erin
          March 13, 2018

          That sounds like an amazing celebration to be a part of Ellen!

          Reply
  3. Megan Joy
    March 8, 2018

    This looks so delicious! I think I need an Instant Pot, everyone seems to have one and there are endless recipes to use it for 🙂

    Reply
    1. Erin
      March 8, 2018

      Definitely Megan – I use mine constantly!

      Reply
  4. Natasha
    March 8, 2018

    4 stars
    I need to get an Insta Pot. This looks and sounds so delicious! Thanks for sharing. Keeping this recipe for future use. 🙂

    Reply
    1. Erin
      March 8, 2018

      I hope you do Natahsa – I really do use my Instant Pot ALL the time!

      Reply
  5. Jenni
    March 9, 2018

    5 stars
    Oh wow! This sounds like a perfect way to get out of the traditional winter stew rut. Love the addition of split peas.

    Reply
    1. Erin
      March 13, 2018

      I love that the split peas add it a bunch of nutritional benefits too!

      Reply
  6. Marlynn | UrbanBlissLife
    March 9, 2018

    5 stars
    I love the sauté feature in the IP as well! Makes it so easy! This stew looks tasty.

    Reply
    1. Erin
      March 13, 2018

      Isn’t the Instant Pot so handy? Love it!

      Reply
  7. Aimee
    March 14, 2018

    I am so unbelievably obsessed with my Instant Pot that I had to put it away for a little while, which I’m not sure why I think that is a bad thing, but oh how this recipe is tempting me to bring it back out!

    Reply
    1. Erin
      March 14, 2018

      I am so obsessed that I caved and bought TWO Instant Pots now! It’s crazy how much more I use it than I thought I would!

      Reply
  8. Jeffrey Blossom
    March 19, 2018

    5 stars
    Gonna try it this week! Can this be made with lentils instead of split peas?

    Reply
    1. Erin
      March 19, 2018

      Hi Jeffrey – You can definitely swap in lentils for the split peas. Same cooking time.

      Reply
  9. Jean | Lemons & Anchovies
    March 22, 2018

    This is exactly the kind of dish that makes me want to get an Instant Pot. So perfect for this wintery spring day!

    Reply
    1. Erin
      March 27, 2018

      Thanks Jean – I’d highly suggest investing in an Instant Pot. After being a skeptic for a while, I now own two of them I use them so much!

      Reply
    2. Bonnie Frank
      March 29, 2022

      I use mine at least 5 times a week. Lol. Love it! It was great for corned beef and cabbage also. Pork Tenderloin etc also. Veggies etc. Brats and sauerkraut with potatoes. I could go on and on. Get one, won’t regret it. Makes awesome gravy from cooking juice/broth. ❤️

      Reply
  10. Jen
    March 28, 2018

    5 stars
    OH MY GOODNESS!! This dish was amazing!!! I absolutely loved how the lemon took it to a whole new level! Thank you!! This is the first recipe I’ve tried from your site and won’t be the last! Next time, there will be a next time, I will add more meat for my son and husband. Thank you again!

    Reply
    1. Erin
      March 29, 2018

      Thanks so much for the kind words Jen! I’m so happy to hear that you and the family loved the recipe.

      Reply
  11. Elizabeth
    April 2, 2018

    5 stars
    This was wonderful made with split yellow peas.

    Reply
    1. Erin
      April 8, 2018

      So glad you liked it Elizabeth!

      Reply
  12. D. Morgan
    April 26, 2018

    Hi,

    What is the difference between bone broth and stock?

    Reply
    1. Erin
      April 29, 2018

      They are essentially the same.

      Reply
  13. Belinda
    May 13, 2018

    5 stars
    This recipe was really delicious! I used green lentils instead of the split peas, because that is what I had on hand. It was hearty without being too heavy. Thank you for this recipe!

    Reply
    1. Erin
      May 14, 2018

      I love that substitution Belinda – Lentils are one of my favorites. So happy to hear that you enjoyed!

      Reply
  14. Patti
    June 8, 2018

    Unfortunately my family did not like this dish. The flavors were ok, but the texture was off putting for us. Bummer!

    Reply
    1. Erin
      June 9, 2018

      So sorry to hear that Patti! What about the texture did you not like? Was it the peas, or the beef? My beef turns out extremely tender in the IP, and I love that!

      Reply
  15. Brent Eamer
    June 14, 2018

    Would it be a disservice to omit the Saffron?, that stuff up here is crazy $$$

    Reply
    1. Erin
      June 15, 2018

      Saffron is SO expensive! This stew will definitely still be delicious without it. It still has a ton of flavor going on.

      Reply
  16. Haley
    September 21, 2018

    5 stars
    This was really good! I didn’t have saffron so I added another 1/4tsp of Turmeric. Turned out great! Will definitely make again. Thanks for sharing this delicious recipe!

    PS- To some of your readers/commenters: It isn’t really fair or accurate to give a star rating to a recipe you haven’t yet made or tried. While the pictures and ingredients may lead you to believe something is delicious, it’s like reviewing a book you’ve only read the cover of, which is misleading.

    Reply
    1. Erin
      September 25, 2018

      Thanks Haley!!!

      Reply
  17. Monica
    November 8, 2018

    I’m going to try this tonight! Do you think I can swap the split peas for lentils?

    Reply
    1. Erin
      November 8, 2018

      Hi Monica – Yes, that should work! The cook time can probably be kept the same too.

      Reply
  18. Jennifer D.
    November 8, 2018

    Is it possible to do this with chicken? I love the flavor profile, but we don’t eat red meat. =)

    Reply
    1. Erin
      November 13, 2018

      Hi Jennifer – I would assume that would be tasty as well! I’d love to hear how it works for you!!! I may give it a try too.

      Reply
  19. Steve
    February 1, 2019

    4 stars
    Lost me at legumes. My whole adult life … well post party phase adult life … I subscribed to the low fat high fiber version of “healthy” eating. Going Paleo has changed me forever. I’ve shed ten years in just a few months. My waist is slimmer, my biceps are bigger, my brain is brawnier, my skin glows. I can’t be superlative enough about the difference it’s made. People notice. They’re like, have you been working out? Haha. No. Just pigging out on high fat foods sans gluten, dairy, legumes, sugar or processing. Basically. But I can already see how to do a Paleo version of this. You can get silky with cashews I’ve found. I enjoyed your verve.

    Reply
  20. Samantha Ross
    March 5, 2019

    5 stars
    I just made this for the first time last night and it was fabulous! I did substitute lentils for the split peas as I didn’t have any split peas in my pantry. The meat was perfectly tender and the lemon juice at the end brightened the whole dish up making it feel light and refreshing for a stew! This was my first time on your site and I will definitely be back for more inspiration!
    Thank you for a wonderful recipe 🙂

    Reply
    1. Erin
      March 5, 2019

      I’m so glad that you liked it Samantha! Thank you for the kind words. I can’t wait to try it out with lentils too!

      Reply
  21. Marium
    April 3, 2019

    Tried the recipe today. Followed everything per recipe but 4 cups broth made the stew too watery which diluted the taste. Will try again with 2 cups broth and see if that helps. Meat was very tender though!

    Reply
  22. Shaza
    April 16, 2019

    4 stars
    My split peas turned to soup..the flavor of the stew was perfect. Am I using the wrong kind of split pea? I would like them to stay whole and not turn to mush. Any thoughts?

    Reply
    1. Erin
      April 16, 2019

      Hi Shaza – The split peas in this recipe are going to turn to a silky texture after cooking under pressure. If you would like the legumes to have a bit more of a bite, you could try swapping in some brown or green lentils. Hope that helps!

      Reply
  23. Chris
    August 22, 2019

    5 stars
    I actually made this and it’s fantastic. It needs no alteration or additions. Note to those of you who post that a recipe sounds great and then give it a five star rating. Nobody’s interested in what you think about something you’ve never done. Make the recipe and rate it. Anything less than that is a waste of the readers time. Save your thoughts about recipes you’ve never made for chitchatting with your girlfriends.

    Reply
    1. Al
      May 21, 2020

      I totally agree.

      Reply
    2. Marg
      May 21, 2024

      Here here!

      Reply
  24. Denise Tarter
    September 25, 2019

    I wanted to like this dish. I love beef stew, and enjoy trying new recipes with different spices. I made this tonight and we didn’t like it. The beef was tender, but the flavors seemed wrong. There was way too much tomato, and spices seemed odd with it. Somehow it ended up being very sweet. Unfortunately the leftovers will be thrown out because my whole family has deemed it inedible.

    Reply
    1. Erin
      September 26, 2019

      I’m sorry to hear that Denise! It’s odd that it would turn out sweet, since there is no sugar in the recipe. Maybe it’s the cinnamon that you weren’t a fan of?

      Reply
  25. Zelalez
    January 21, 2020

    Cumin in a Persian stew? That’s a new one. Cumin isn’t used in Persian cuisine at all.
    Tumeric, Saffron and black pepper are. So slow down on the cumin if you are trying to make it Persian.

    Reply
    1. Nasreen
      March 20, 2021

      Zireh (cumin) is in many recipes from Iran. I’ve grown up eating Zireh Pollo and cumin is a component of Advieh. Najmieh Batmanglij includes it in many of her recipes. It’s big in the Caspian region and my Tehran family uses it.
      There are a lot of things about this recipe that aren’t traditional but cumin isn’t one of them. I really wish that people detailed where they got their inspiration from. Tell people what the dish is that you are recreating. This is straight up Khoresht-e-Geymeh (Stew of Split Pea). It’s missing the potatos likely because it’s trying to be one pot (they were always my favorite part).

      Reply
  26. Trace
    August 29, 2020

    5 stars
    Scrumptious.
    I used some meaty oxtails & one English short rib and it was beautifully unctuous, not at all greasy.
    I also used small, whole brown lentils to stretch the meat. (After it cooled some, I stripped the meat off the bones and chopped it up so it would perfume the whole stew.)
    At first, I didn’t really like it much.
    But after 3 days, the spices melded, and it’s one of the best stews I’ve ever eaten.
    I froze some of it in small containers and it held up really well.
    I defrost it slightly in the microwave, then finish it on the stove so I can get my greens by popping in some fresh spinach.
    Thanks for the recipe. It’s a real keeper.

    Reply
  27. Joan
    October 24, 2020

    5 stars
    This was so good! We regularly order from a local Persian Restaurant and this was even better. I will definitely be making this again!

    Reply
    1. Erin
      October 26, 2020

      I’m so happy you liked it Joan!

      Reply
  28. Pallavi
    February 15, 2021

    Can I make this a vegetarian dish? What changes would I have to make to the spices etc?

    Reply
    1. Erin
      February 15, 2021

      Hi! You can definitely make this vegetarian. You shouldn’t need to make any changes to the spices, but I would maybe double the amount of split peas.

      Reply
  29. Claire
    February 20, 2023

    5 stars
    This was a big hit with my family! Super yummy. I used lentils instead of split peas. I also used 2 cups of water in place of 4 cups of beef broth as I did have broth on hand and another reviewer suggested reducing the liquid content.
    I will definitely make this again!
    Thank you 🙂

    Reply
    1. Erin
      February 27, 2023

      Thank you Claire!

      Reply
  30. Carrie W
    March 27, 2024

    4 stars
    This was a yummy dish on a cold, blustery, Midwest evening. Our split peas came out ever so slightly underdone which surprised me a bit. We don’t love radishes so skipped those but I found myself craving a little crunch just the same. Not sure what I would use instead though! Thought this was good as written. Might add a bit more garlic next time but that is my own personal preference. I thought the broth quantity was great as specified.

    Reply
  31. Greta
    September 12, 2024

    5 stars
    Wagyu chuck roasts were on sale, and this was a super worthy recipe for this good piece of meat. I doubled the spices and added a teaspoon each of sumac and chili powder, but this is just a personal preference. Very good balance and incredibly hearty. The split peas are such a good way to add thickness, texture, and protein. Always good to find new and delicious ways to cook beef 😀

    Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

Know More

Follow Me on Social!

  • Instagram
  • Facebook
  • Pinterest
  • X
  • YouTube

Recent Recipes

  • Crispy Smashed Broccoli with Parmesan + Sriracha Ranch
  • Raspberry Italian Cream Soda Recipe
  • Carrot Top Pesto
  • Cucumber Salsa
  • Balsamic Reduction (Balsamic Glaze)
  • Shake and Bake Potatoes
  • Cod Piccata 
  • Greek Chicken Quinoa Salad

Dish Type

30 Minute Meals
Appetizer Recipes
Cocktail Recipes
Dessert Recipes
Healthy Recipes

Cooking Method

Air Fryer Recipes
Grilling Recipes
Instant Pot Recipes
Slow Cooker Recipes
Sous Vide Recipes

Ingredient

Beef Recipes
Chicken Recipes
Lamb Recipes
Pork Recipes
Seafood Recipes

Cocktails

Classic
Gin
Margarita
Moscow Mule
Vodka

Sides

Bread
Potatoes
Rice
Salad
Vegetables

Travel

Australia
California
Europe
Hawaii
Italy
About Me
Contact
Privacy Policy

© All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.