How to make an Aromatic Iranian One Pot Dish with Split Peas

1. http://www.tastesofhealth.eu/2014/12/aromatic-iranian-one-pot-dish-with.html
Aromatic Iranian One Pot Dish with Split Peas
(vegetarian/vegan)
www.tastesofhealth.eu
Cinnamon was probably the first spice I was introduced to, at least this is what I can
remember! When I was a little girl, my grandmother used to cook for 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 favourite one as there are so many dishes I cook that wouldn’t taste the
same without it.
This Iranian dish is one of them: when I cook it, the wonderful 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 case of this meal, waiting really pays off because it is not
only super tasty and aromatic but also – thanks to the pomegranate seeds – it looks
absolutely stunning.

2. http://www.tastesofhealth.eu/2014/12/aromatic-iranian-one-pot-dish-with.html
INGREDIENTS (4 portions):
2 tbsp olive oil,
2 onions thinly chopped,
4 garlic cloves thinly chopped,
2 cinnamon sticks,
2 tsp ground cumin,
2 pinches of saffron,
1.5l vegetable stock,
200g split peas,
200g brown rice,
2 big handfuls of spinach (chopped, if it is not baby spinach),
3 spring onions chopped,
2 tbsp lemon juice,
2 tbsp pomegranate molasses,
Salt and pepper,
Chopped mint or coriander leaves (or both),
Pomegranate seeds.
METHOD:
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 1l of stock. Bring to boil, lower the heat and cook for
40 minutes stirring every 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. http://www.tastesofhealth.eu/2014/12/aromatic-iranian-one-pot-dish-with.html