Persian Split Pea And Barley Stew Recipes

Steps:

• Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes.
• Pat meat dry and toss with 1 teaspoon salt. Increase heat to high, then add meat, saffron, and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes.
• Stir in water and tomatoes, then simmer, covered, 1 hour.
• Stir in split peas, tomato paste, Omani lemons (if using), cinnamon, allspice, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until meat is very tender, 1 to 1 1/4 hours more. Discard Omani lemons and stir in salt and Key lime juice to taste.

Steps:

• Saute the onion in the oil until fragrant.
• Add the celery and carrot. Continue to saute until the whole lot is beginning to soften and smell aromatic.
• Tip in the barley and split peas. Add 8 cups of water, reduce heat, and allow to simmer for about 40 minutes or until the legumes and grains are beginning to become tender.
• Add the tomatoes and puree. Stir and allow to simmer for another 20-30 minutes to allow flavours to meld. If it looks as if it is drying out, add a cup of water.
• Season to taste before serving.

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.