In a large pot, saute the onions with ghee over medium heat for about 10 minutes or until they have become translucent.
Add the turmeric and stir for a couple of minutes.
Add the beef and saute for about 5 minutes. The beef and onions should have turned a beautiful golden color and become aromatic.
Add the tomato paste and saute for 2 minutes to bring out the tomato flavors.
Add the water, cover and bring to a gentle simmer before reducing the heat and cooking the stew for about an hour. The beef should be tender but not fully cooked at this stage.
While the stew is cooking, saute the sliced apples in a large frying pan over medium-high with ghee until they have become golden in color. Typically this would take about 5-7 minutes on each side of the sliced apples. Remove from the heat and set aside.
Add the yellow split peas, salt, pepper, sugar, lemon juice to the main pot, cover and cook for 15 minutes.
Place the sauteed apples on top of the Khoresh and gently press them down enough to soak up some of the stew's cooking broth. Continue to cook for 15 minutes.
At this stage the beef should be fork tender and the yellow split peas cooked but not falling apart.
Add the saffron water, gently stir without disturbing the apples too much. Remove from the heat and allow to sit for 5-10 minutes before serving.
Serve with Persian steamed basmati rice, a side of yogurt and a platter of fresh herbs.