Cauliflower Stew 

Ingredients

• Lean beef (round/sirloin, trimmed) – 180 g total (90 g per serving), 2 cm cubes

• Cauliflower – 250 g (about ½ medium head), cut into walnut-sized florets

• Split peas (لپه) – 20 g (about 2 tsp per serving), soaked 30–60 min

• Yellow onion – ½ medium, thinly sliced

• Tomato paste – 1 Tbsp

• Dried lime (لیمو عمانی) – 2, soaked 20 min in hot water, pierced, seeds removed

• Saffron infusion – ½ Tbsp brewed

• Olive oil – 2 tsp total

• Turmeric – ½ tsp

• Black pepper – ¼ tsp

• Salt – to taste (start with ½ tsp, adjust later)

• Water – 1½ cups

Method (Instant Pot)

1. Sauté base

   • Select Sauté mode. Add 1 tsp olive oil.

   • Cook onion until golden (~5 min). Add turmeric + beef, sear briefly.

2. Pressure cook beef + peas

   • Add soaked split peas, dried limes, tomato paste, black pepper, and water.

   • Cancel sauté, lock lid.

   • Set Pressure Cook / Manual – High → 20 minutes.

   • Natural release 10 minutes, then quick release.

3. Prepare cauliflower

   • While beef cooks, sauté cauliflower florets separately in a skillet with 1 tsp olive oil until lightly golden (this keeps them from turning mushy).
     (If short on time, you can steam them instead — but sauté adds flavor.)

4. Finish stew

   • After pressure release, open lid, add cauliflower + saffron infusion + a spoon of reserved fried onions (if you kept any aside).

   • Switch to Sauté – Low and simmer uncovered for 5–7 minutes, just enough for flavors to meld without breaking cauliflower.

5. Adjust & Rest

   • Taste and adjust salt / sourness (add squeeze of lemon if needed).

   • Let rest 5 minutes before serving.