Chicken, Split Pea and Aubergine Koresh

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This is a light Californian chicken version of the Persian lamb Koresh, a thick, saucy stew. It is amainstay of the huge Persian-Jewish community in Los Angeles.


  • 50 g/2 oz/¼ cup green split peas
  • 45–60


  1. Put the split peas in a bowl, pour over cold water to cover, then leave to soak for about 4 hours. Drain well.
  2. Heat a little of the oil in a pan, add two-thirds of the onions and cook for about 5 minutes. Add the chicken and cook until golden brown on all sides.
  3. Add the soaked split peas to the chicken mixture, then the stock, turmeric, cinnamon and n