Shula Kalambar

Preparation info
    • Difficulty


Appears in

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.


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


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