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

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

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.

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Ingredients

Method

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