Khoresh Lape
Persian Split Pea and Barley Stew
This is a vegan recipe.
Cooking in the middle of a pandemic means ordering groceries out and relying on others to do my shopping for me. That's how I ended up with a package of green split peas rather than the green lentils I had ordered. Thus, I had to scrap my plans to make an Iranian lentil soup and look for something that I could do with the split peas. This recipe was the best I could come up with. It comes from a restaurant cookbook, so I can't really tell if it's actually Persian or someone thought it fit that flavor profile. And this recipe called for yellow split peas (fairly commonly used in Persian cuisine), while I had green ones. But I figured it was close enough.
I was actually surprised at how comforting and tasty this soup was. It's not pretty, it has the consistency of gruel (but I overcooked my lentil and barley), but the flavor was perfect for a cool fall evening. Best of all, it's vegan.
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Persian Split Pea and Barley Stew
Ingredients
- 1/2 cup pearl barley
- 4 garlic cloves, minced
- 1 bay leaf
- 4 cups water
- 1 cup split peas
- 1/2 tsp cinnamon
- 1/2 yellow onion, chopped
- 2 carrots, peeled and cut into 1" chunks
- 1 large russet potato, peeled and cut into 1" chunks
- 1 1/2 tsp salt
- 1 tsp ground cardamon
- 1 pinch cayenne (optional)
- 2 cups vegetable broth
- 1 28 oz can diced tomatoes
- 1/4 cup chopped parsley.
- juice of 1 lemon
Directions
Add barley, garlic, bay leaf and water to a large pot and bring to a boil over high heat. Cover, reduce heat to low and simmer for 15 minutes. Add the split peas and cinnamon, return to a boil and then simmer, covered, for another 45 minutes.
Meanwhile, put the onion, carrots, potatoes, salt, cayenne (if using) and vegetable broth in a medium pot and bring to a boil over high heat. Cover, reduce heat to low and simmer for 10 minutes. Add the tomatoes, return to a boil and simmer for another 10 minutes.
Add the vegetable soup to the pot with the barley and split peas and mix very well. Taste and adjust seasoning. Add the parsley and the lemon juice and serve.
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Adapted from a recipe at Food.com originally published in the Moosewood's Collective's Moosewood Restaurant Low-Fat Favorites
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