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Yellow Split Pea Stew

Yellow Split Pea Stew

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. 

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Yellow Split Pea Stew

Yellow Split Pea Stew

Yellow Split Pea Stew

Javaneh Hemmat

Servings

4-6

Prep Time

15 minutes

Cook Time

1.25 hours

Cuisine

Yellow Split Pea Stew

Ingredients

  • 1 Cup dry Yellow Split Peas; rinsed

  • 1 Tablespoon of Avocado oil or Extra Virgin Olive Oil

  • 1 Yellow Onion; diced

  • If adding animal protein, use 1/2 pound of beef or lamb

  • 1 Eggplant; cubed

  • 1 Teaspoon Shiraz Spice blend

  • 2 or 3 Tablespoons Tomato Paste

  • 3 Dried Limes; soaked

  • Salt & Pepper to taste

  • 10 cups water: 4 cups to cook yellow split peas, 4 cups to cook the stew, 2 cup to soak dried limes.

  • 2 Tablespoons Rosewater

  • Saffron; steeped on ice cubes

Directions

  1.  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.

  2. In a soup pot over medium heat, add avocado oil or EVOO. When warm, add onions and sauteé for 5-7 minutes.

  3. Add the cubed eggplants and sauteé. {Although firm, eggplants are delicate to cook. If cooking with animal protein, brown before adding eggplants}.

  4.  Add Shiraz Spice blend and bloom for 5-10 seconds. The

  5. 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.

  6. Pour in saffron and rose water and simmer for 10 more minutes. Serve warm over fluffy basmati rice!