Aab Goosht E Lappeh
Savor the rich and aromatic flavors of *Aab Goosht E Lappeh*, a comforting Persian lamb and yellow split pea stew that’s as hearty as it is flavorful. This traditional dish combines tender chunks of bone-in lamb with creamy yellow split peas, simmered to perfection in a fragrantly spiced broth infused with turmeric, cinnamon, and the tangy essence of dried limes (*Limoo Amani*). Fresh tomatoes and tomato paste add a delightful depth, while a garnish of vibrant parsley adds a burst of freshness. Perfectly paired with warm bread or steamed rice, this slow-cooked Persian classic is a feast for the senses, ideal for family dinners or special occasions. Whether enjoyed as a standalone dish or part of a larger Persian meal, *Aab Goosht E Lappeh* is an irresistible blend of tradition and comfort.
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Recipe Information
Ingredients
- 500 grams Lamb shoulder or shank, bone-in, cut into chunks
- 200 grams Yellow split peas (Lappeh)
- 1 large Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 2 tablespoons Tomato paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cinnamon
- 2 pieces Dried lime (Limoo Amani)
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 6 cups Water
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the yellow split peas and soak them in water for 30 minutes. Drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden and translucent, about 5-7 minutes.
Add the lamb pieces to the pot and cook until browned on all sides, about 10 minutes.
Stir in the turmeric powder and cinnamon, coating the meat evenly with the spices.
Add the chopped tomatoes and tomato paste to the pot, stirring to combine. Cook for 5 minutes, allowing the tomatoes to soften and release their juices.
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
After 1 hour, stir in the soaked and drained yellow split peas. Add the dried limes by gently piercing them with a fork or knife to allow their flavor to infuse the stew.
Season the stew with salt and black pepper. Cover and continue to simmer for another 30-45 minutes, or until the lamb and split peas are tender. Stir occasionally to prevent sticking.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve the stew hot, garnished with freshly chopped parsley. Pair with fresh bread or steamed rice for a complete meal.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 35.9 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4652 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
