Shula Kalambar

Name: Shula Kalambar
Cuisine: Persian
Ingredients: 250 g (8 oz) large brown lentils, soaked if required; 500 g (1 lb) fresh spinach or 250 g (8 oz) frozen leaf spinach; Salt and black pepper; 1 clove garlic, crushed; ½ teaspoon ground cumin; 1–2 tablespoons butter; ½ teaspoon ground coriander

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

A lentil and spinach dish prepared in medieval Persia to heal the sick. For the cure to be effective, the ingredients, so it was said, had to be bought with money begged in the streets.

Ingredients

250 g (8 oz) large brown lentils, soaked if required
500 g (1 <

Asia
Iran
Persia
Stew
Side dish
Southeast Asia
Gluten-free
Vegetarian

Method

Boil the lentils until very tender, between 20 and 30 minutes. Wash the spinach carefully. If using frozen spinach, de-frost and drain well. Chop spinach leaves finely and stew gently in their own juices until tender. Drain the cooked lentils and add them to the spinach. Season with coriander, cumin and garlic, and salt and pepper to taste. Stir well.

Add butter, let it melt into the ve