Name: Sausages and Lentils
Yield: This should feed 4 for a family TV supper.
Cuisine: Iran
Ingredients: 1 teaspoon turmeric; 1 teaspoon harissa paste (or 1 teaspoon fresh minced chilli); 1 teaspoon cinnamon; 1 teaspoon salt; ½ bunch each coriander and parsley, washed and roughly chopped; 350 g minced lamb; ½ teaspoon smoked paprika; 100 g beef or lamb fat (cut into little pieces); ½ teaspoon ground cinnamon; 1 level teaspoon ground cumin; salt and pepper; dash of olive oil; 2 cloves garlic, peeled and chopped; 2 dessertspoons tomato paste; 2 dessertspoons Persepolis patent tomato sauce; 10–12 tomatoes (mushy, unloved ones are fine here, or use tinned); 1 block of caul fat (optional); 2 dessertspoonsful cold water; ½ teaspoon turmeric; ½ teaspoon ground cardamom; 250 g Puy lentils, washed and sorted; 1 large onion, peeled and chopped; 2 cloves garlic

Preparation info

This should feed
4
for a family TV supper.

Difficulty
Medium

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

No, there’s nothing wrong with bangers and mash; but sometimes it’s good to be different. Lentils are great with sausages anyway – many of our European cousins feature the pairing in recipes.

There are two types of sausage to be found in Iran – the frankfurter (pronounced ‘fraunkfouurterrr’), which is often chopped into fry-ups (see the Bandari Sausages recipe), or enjoyed in hotdog format, and the saucisse, which is nowadays a highly proces