Vegetables Filling 3

Name: Vegetables Filling 3
Ingredients: ½ teaspoon ground cinnamon; 60 g (2 oz) rice, cooked (weight uncooked); 2 tablespoons butter or oil; 2–3 spring onions, finely chopped (optional); Pinch of grated nutmeg; 250 g (8 oz) lean lamb or beef, minced; Salt and black pepper; 60–90 g (2–3 oz) yellow split peas; 3 tablespoons finely chopped parsley; 1 medium-sized onion, finely chopped

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

A Persian filling of meat and rice with yellow split peas.

Ingredients

60–90 g (2–3 oz) yellow split peas
1 medium-sized onion, finely chopped

Side dish
Gluten-free

Method

Cook the yellow split peas in unsalted water for about 25 minutes, or until soft. Soften the onion in butter or oil. Put all the ingredients together in a bowl, including the split peas and onions. Mix well and knead by hand until thoroughly blended.