Jamie Oliver

Yellow split pea & aubergine stew

Yellow split pea & aubergine stew

Serves 4
Cooks In1H 50M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    347
    17%
  • Fat
    16.6g
    24%
  • Saturates
    2.6g
    13%
  • Protein
    9.3g
    19%
  • Carbs
    39.4g
    15%
  • Sugars
    22.9g
    25%
  • Salt
    0.12g
    2%
  • Fibre
    7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Zohreh Shahrabi
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Ingredients

  • 1 pinch of saffron threads
  • 1l large onion
  • 4 tablespoons vegetable oil , plus extra for frying
  • 1 tablespoon tomato purée
  • 1 teaspoon ground cinnamon
  • 1 tesapoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 x 400 g tin of chopped tomatoes
  • 250 g yellow split peas
  • 3 dried limes (see tip)
  • 1 large aubergine
  • 10 g unsalted butter
  • 100 g dried barberries (see tip)
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Zohreh Shahrabi

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Tap For Ingredients

Method

  1. Grind the saffron threads to a powder with a mortar and pestle, transfer to a small bowl and pour over 2 tablespoons of hot water. Set aside. Peel and finely dice the onion.
  2. In a large frying pan, cook the onion in 2 tablespoons of oil over a low heat. After 10 minutes, add the tomato purée, cinnamon, turmeric, cumin, 1 teaspoon of sea salt, ½ teaspoon of freshly ground pepper, chopped tomatoes and split peas.
  3. Pour in about 500ml of water and simmer everything over a low heat for 45 minutes or until the split peas are soft.
  4. Spear the dried limes on a metal skewer, then add to the pan and cook, covered, for another 15 minutes. Once the cooking time is up, add the saffron water and stir through thoroughly. Remove the skewer from the limes.
  5. Meanwhile, halve one large aubergine lengthways, then slice each half again lengthways into three equal spears. Salt generously and then let sit for 30 minutes. Pat dry.
  6. Heat some oil in a small pan to a depth of 2cm. Fry the aubergine over a medium heat in batches of 2 or 3 spears, until golden brown. Drain on kitchen paper.
  7. In a small pan over a medium heat, melt the butter and gently fry the barberries until softened.
  8. To serve, place one fried aubergine spear on top of each portion of yellow split peas, with the rice on the side and barberries scattered on top.

Tips

Dried limes and barberries are often used in Persian cooking. Find them in Middle Eastern spice shops or buy online at souschef.co.uk.

Tip

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Nutrition per serving
  • Calories
    347
    17%
  • Fat
    16.6g
    24%
  • Saturates
    2.6g
    13%
  • Protein
    9.3g
    19%
  • Carbs
    39.4g
    15%
  • Sugars
    22.9g
    25%
  • Salt
    0.12g
    2%
  • Fibre
    7g
    -

Of an adult's reference intake