Vegetables Filling 3

Preparation info
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By Claudia Roden

Published 1986

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


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


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.