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Yellow Split Pea Stew
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Yellow Split Pea Stew

by Javaneh Hemmat

A ceremonious recipe that is enjoyed by Persians all around the world, the Yellow Split Pea Stew is full of savory flavor with a zesty hint of rose water. I added a little modern twist too this ancient recipe to simplify the number of steps and save time on cooking.





Prep Time

1hr 25min

Cook Time

30 min


  • 1 Cup dry Yellow Split Peas; rinsed
  • 1 Tablespoon of Avocado oil or Extra Virgin Olive Oil
  • 1 Yellow Onion; diced
  • 1 Eggplant; cubed
  • If adding animal protein, use 1/2 pound of beef or lamb
  • 1 Teaspoon Shiraz Spice blend
  • 2 or 3 Tablespoons Tomato Paste
  • 3 Dried Limes; soaked
  • Salt & Pepper to taste
  • 10 cups water: 4 cups to cook yellow split peas, 4 cups to cook the stew, 2 cup to soak dried limes.
  • 2 Tablespoons Rosewater
  • Saffron; steeped on ice cubes


  1. In a medium saucepan, add the rinsed yellow split peas, pour 4 cups of water, and bring to boil. Cover with lid and lower heat to a soft boil, and cook for 20-30 minutes.
  2. In a soup pot over medium heat, add avocado oil or EVOO. When warm, add onions and sauteé for 5-7 minutes.
  3. Add the cubed eggplants and sauteé. (Although firm, eggplants are delicate to cook. If cooking with animal protein, brown before adding eggplants).
  4. Add Shiraz Spice blend and bloom for 5-10 seconds.
  5. Add the tomato paste, stir to create a mixture. Add 4 cups of water and bring to boil, then lower to a simmer and cook for 30 minutes.
  6. Pour in saffron and rose water and simmer for 10 more minutes. Serve warm over fluffy basmati rice!


    Time saving prep tips:
    To rise yellow split peas, place the peas in a prep bowl and fill with water. Gently massage with fingers and pout out the water. You'll notice the water has a milky color; this is normal. Repeat the cleaning process until the water runs clear.

    Pierce the dried limes carefully and drop them in a cup of hot water to soak and soften before adding to the stew mixture.

    Shopping Tips:
    Dried limes, rosewater, and saffron can be easily in Middle Eastern markets and grocers.