Split Pea Stew

I created this recipe after we visited a Persian restaurant in Fredericton several years ago. My son fell in love with one of the dishes we had there called Gheymeh, which combined a delicious blend of split peas, eggplant, tomatoes, and potatoes. When we had it at the restaurant it was served with roasted eggplant on top, along with thinly sliced crispy potato fries. I decided to try my hand at doing something similar, in a one-pot format. I love that this recipe can be prepared in a slow cooker. When we have a busy afternoon I set the slow cooker (well in my case, Instant Pot) earlier in the day and dinner will be waiting for us when we get home. This dish (and a lot of Persian dishes) traditionally use dried limes, but I was unable to find any locally so I have substituted lime zest and juice…

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