Aromatic Iranian One Pot Dish with Split Peas
A wonderful, warming one-pot dish with split peas, spinach, pomegranate and cinnamon aroma.
Ingredients
- 2 tbsp olive oil
- 2 onions thinly chopped
- 4 cloves garlic thinly chopped
- 2 cinnamon sticks
- 2 tsp ground cumin
- 2 pinches saffron
- 1.5 l vegetable stock
- 200 g split peas
- 200 g brown rice
- 50 g spinach (chopped, if it is not baby spinach),
- 3 spring onions chopped
- 2 tbsp lemon juice
- 2 tbsp pomegranate molasses
- salt and pepper
- mint or coriander, chopped
- pomegranate seeds
Instructions
- On medium heat, warm up the olive oil in a large saucepan, add the onions and fry them for a few minutes till translucent.
- Add the garlic and spices (cinnamon, cumin, and saffron), fry for a further minute stirring; add the split peas and 1 l of stock. Bring to boil, lower the heat and cook for 40 minutes stirring now and then to make sure the split peas don’t get stuck to the bottom of the saucepan. The dish should be watery at this stage, if it isn't, add more stock.
- Add rice to the dish and cook everything for further 30 minutes, till the rice is soft.
- Add the spinach, spring onions, lemon juice, molasses, salt, and pepper. Stir well, check the taste.
- Serve in bowls garnished with chopped herbs and pomegranate seeds.
Nutrition
Serving: 1portionCalories: 497kcalCarbohydrates: 88gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1526mgPotassium: 854mgFiber: 17gSugar: 14gVitamin A: 2158IUVitamin C: 15mgCalcium: 109mgIron: 5mg
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