Best Persian Split Pea And Barley Stew Recipes
PERSIAN SPLIT PEA AND BARLEY STEW
This comes from my Moosewood Low-Fat cookbook. I think this could be OAMC and/or made in the crock pot.
Provided by dicentra
Categories Stew
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium saucepan, bring the barley, bay leaf, garlic and 2 cups of water to a boil.
- Reduce the heat, cover and simmer for 15 minutes.
- Add the split peas, cardamom, cinnamon and the remaining water and simmer, covered for another 45 minutes, or until the barley and split peas are soft and most of the liquid has absorbed.
- Stir occasionally and, if necessary, add a small amount of additional water to prevent the mixture from sticking.
- While the barley and split peas are cooking, place the onions, carrots, potatoes, salt, cayenne, and stock in a large saucepan.
- Bring the mixture to a boil, reduce the heat and simmer, covered for 10 minutes.
- Stir in the tomatoes and continue to simmer, covered, for about 10 minutes, until the vegetables are tender.
- Add the cooked barley and split peas. Stir in the parsley, lemon juice, and salt and pepper to taste. Discard the bay leaf.
Nutrition Facts : Calories 360.3, Fat 1.6, SaturatedFat 0.3, Sodium 924.5, Carbohydrate 72, Fiber 21.4, Sugar 10.7, Protein 18.3
PERSIAN SPLIT PEA AND BARLEY STEW
Steps:
- In med saucepan, bring barley, bay leaf, garlic, and 2 c water to boil. Reduce heat, cover, simmer 15 min. Add split peas, cardamom, cinnamon, and remaining 2 c water and simmer, covered, another 45 min, til barley and peas are soft and most of liquid absorbed. Stir occasionally. Add a little more water if needed to prevent sticking. Place onions, carrots, potatoes, salt, cayenne, stock in large (5 qt. black) saucepan. Bring to boil, reduce heat and simmer, covered, 10 min. Stir in tomatoes and currants and continue to simmer, covered, 10 min, til veggies tender. Add cooked barley and pea mixture. Stir in parsley, lemon juice, salt, pepper, Discard bay leaf.
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