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Aromatic Iranian One Pot Dish with Split Peas

 

 

Iranian One Pot Dish – Beautiful Aromatic Meal

 

Cinnamon was probably the first spice I tried. When I was a little girl, my grandmother used to make me semolina sprinkled with cinnamon and sugar. She also used to bake yeast cakes with apples and cinnamon; so this spice has been present in my life from very early on. And now it is still probably my favorite one, as there are so many dishes I cook that wouldn’t taste the same without it.

This Iranian One Pot Dish is one of them: when I cook it, the amazing aroma of cinnamon spreads around the kitchen and other parts of the house and makes all of us want to eat it immediately. However in the case of this meal, waiting pays off because it is not only super tasty and aromatic but also – thanks to the pomegranate seeds – it looks fabulous.

 

 

Aromatic Iranian One Pot Dish with Split Peas

A wonderful, warming one-pot dish with split peas, spinach, pomegranate and cinnamon aroma.
Servings 4 people
Prep Time 10 minutes
Cook Time 80 minutes

Ingredients

Instructions

  1. On a medium heat warm up the olive oil in a large saucepan, add the onions and fry them for a few minutes till translucent.
  2. 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.
  3. Add rice to the dish and cook everything for further 30 minutes, till the rice is soft.
  4. Add the spinach, spring onions, lemon juice, molasses, salt, and pepper. Stir well, check the taste.
  5. Serve in bowls garnished with chopped herbs and pomegranate seeds.

 

3.5.3208

 

Aromatic Iranian One Pot Dish with Split Peas

A wonderful, warming one-pot dish with split peas, spinach, pomegranate and cinnamon aroma.
Servings 4 people
Prep Time 10 minutes
Cook Time 80 minutes

Ingredients

Instructions

  1. On a medium heat warm up the olive oil in a large saucepan, add the onions and fry them for a few minutes till translucent.
  2. 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.
  3. Add rice to the dish and cook everything for further 30 minutes, till the rice is soft.
  4. Add the spinach, spring onions, lemon juice, molasses, salt, and pepper. Stir well, check the taste.
  5. Serve in bowls garnished with chopped herbs and pomegranate seeds.
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