A ceremonious recipe that's enjoyed by Persians all around the world, the Yellow Split Pea Stew is full of savory flavor with a zesty with hint of rose water. I added a little modern twist to this ancient recipe to simplify the steps to save time on cooking.
Yellow Split Pea Stew
Javaneh Hemmat
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
15 minutes
Cook Time
1 hour 25 minutes
Ingredients
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1 Cup dry Yellow Split Peas; rinsed
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1 Tablespoon of Avocado oil or Extra Virgin Olive Oil
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1 Yellow Onion; diced
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If adding animal protein, use 1/2 pound of beef or lamb
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1 Eggplant; cubed
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1 Teaspoon Shiraz Spice blend
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2 or 3 Tablespoons Tomato Paste
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3 Dried Limes; soaked
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Salt & Pepper to taste
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10 cups water: 4 cups to cook yellow split peas, 4 cups to cook the stew, 2 cup to soak dried limes.
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2 Tablespoons Rosewater
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Saffron; steeped on ice cubes
Directions
In a medium saucepan, add the rinsed yellow split peas, pour 4 cups of water, and bring to boil. Cover with lid and lower heat to a soft boil, and cook for 20-30 minutes.
In a soup pot over medium heat, add avocado oil or EVOO. When warm, add onions and sauteé for 5-7 minutes.
Add the cubed eggplants and sauteé. {Although firm, eggplants are delicate to cook. If cooking with animal protein, brown before adding eggplants}.
Add Shiraz Spice blend and bloom for 5-10 seconds. The
Add the tomato paste, stir to create a mixture. Add 4 cups of water and bring to boil, then lower to a simmer and cook for 30 minutes.
Pour in saffron and rose water and simmer for 10 more minutes. Serve warm over fluffy basmati rice!
Recipe Note
Time Saving Prep Tips:
- To rinse yellow split peas, place the peas in a prep bowl and fill with water. Gently massage with your fingers and pour out the water. You'll notice it has a milky color. Repeat the cleaning process until the water runs clear.
- Pierce the dried limes carefully and drop them in a cup of hot water to soak and soften before adding to the stew mixture.
- Add crushed saffron on couple of ice cubes.
Shopping Tips:
Dried limes, rosewater, and saffron are easily found in Middle Eastern markets.