Tuesday, January 12, 2010

A foray into the exotic, but simple

served over a bed of basmati rice and topped with oven roasted potato bites


1 cup yellow split peas, dry
1 medium onion
8oz tomato sauce
at least 3 cups of beef broth
1 tsp granulated onion
1/8 tsp cinnamon
1/2 tsp paprika
3-4 dried lemons, broken (sold at middle eastern markets)
2 tbsp olive oil

Either soak the peas overnight, or boil them for about 30 minutes before moving on with the remainder of the directions.

Sautee the diced onion in the warmed olive oil. Next, add the remainder of the ingredients , stir and simmer until the liquid thickens into a sauce and the peas are fully cooked.

I told you it was simple ;)

Granted, this is a meatless version. Others make this with ground beef or stew meat, but this is my personal preference.


  1. yummy!!! I like the idea of the pottatoes on top!

  2. I've never done any Persian cooking. But, I think you might have sparked some inspiration with this one, Marina!

  3. This one is calling my name. Can't wait to try it!