Persian Split Pea And Barley Stew Recipes

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PERSIAN BEEF-AND-SPLIT-PEA STEW



Persian Beef-and-Split-Pea Stew image

Provided by Gelareh Asayesh

Categories     Soup/Stew     Bean     Beef     Onion     Tomato     Lemon     Pea     Winter     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

4 medium onions, chopped (about 4 cups)
3 tablespoons vegetable oil
1 pound boneless beef chuck, cut into 3/4-inch cubes
1/2 teaspoon crumbled saffron threads
1/4 teaspoon turmeric
4 cups water
1 (28-ounce) can crushed tomatoes
1/2 cup dried yellow split peas, picked over and rinsed
1/4 cup tomato paste (preferably Turkish)
2 dried Omani lemons (optional), pierced in several places with a small sharp knife
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 to 3 tablespoons fresh Key lime or lemon juice
Accompaniments: cooked basmati rice; radishes; fresh mint and basil leaves

Steps:

  • Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes.
  • Pat meat dry and toss with 1 teaspoon salt. Increase heat to high, then add meat, saffron, and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes.
  • Stir in water and tomatoes, then simmer, covered, 1 hour.
  • Stir in split peas, tomato paste, Omani lemons (if using), cinnamon, allspice, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until meat is very tender, 1 to 1 1/4 hours more. Discard Omani lemons and stir in salt and Key lime juice to taste.

PERSIAN SPLIT PEA AND BARLEY STEW



Persian Split Pea and Barley Stew image

This comes from my Moosewood Low-Fat cookbook. I think this could be OAMC and/or made in the crock pot.

Provided by dicentra

Categories     Stew

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 cup raw barley
1 bay leaf
1 garlic clove
4 cups water
1 cup dried split yellow peas
1/2 teaspoon cinnamon
1 teaspoon ground cardamom
1 cup onion, chopped
1 cup carrot, peeled and cut in 1 inch chunks
2 cups potatoes, cut in 1 inch chunks
1 1/2 teaspoons salt
1 pinch cayenne
2 cups vegetable broth
2 cups tomatoes, coarsely chopped
1/4 cup fresh parsley, chopped
1 lemon, juice of
salt and pepper

Steps:

  • In a medium saucepan, bring the barley, bay leaf, garlic and 2 cups of water to a boil.
  • Reduce the heat, cover and simmer for 15 minutes.
  • Add the split peas, cardamom, cinnamon and the remaining water and simmer, covered for another 45 minutes, or until the barley and split peas are soft and most of the liquid has absorbed.
  • Stir occasionally and, if necessary, add a small amount of additional water to prevent the mixture from sticking.
  • While the barley and split peas are cooking, place the onions, carrots, potatoes, salt, cayenne, and stock in a large saucepan.
  • Bring the mixture to a boil, reduce the heat and simmer, covered for 10 minutes.
  • Stir in the tomatoes and continue to simmer, covered, for about 10 minutes, until the vegetables are tender.
  • Add the cooked barley and split peas. Stir in the parsley, lemon juice, and salt and pepper to taste. Discard the bay leaf.

Nutrition Facts : Calories 360.3, Fat 1.6, SaturatedFat 0.3, Sodium 924.5, Carbohydrate 72, Fiber 21.4, Sugar 10.7, Protein 18.3

CHICKEN AND SAUSAGE BARLEY STEW



Chicken and Sausage Barley Stew image

I know a lot of french-type stews have sausage, lentils and barley. I couldn't find andouille so I made do with lower-fat turkey sausage. My best friend, a very picky eater raved over this and said it was the best stew she'd ever eaten. It's got loads of fiber in each serving.

Provided by kwlabear

Categories     Easy

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 chicken legs
2 chicken thighs
6 ounces smoked turkey sausage
1/3 cup barley
1/3 cup lentils
1/2 cup mushroom, sliced
1 cup green beans, chopped
1/2 cup carrot, shredded
6 cups water
1 tablespoon dried onion
2 teaspoons garlic granules
1 teaspoon chervil

Steps:

  • Place all ingredients in crock pot.
  • Cover with water.
  • Cook on high 6 hours.

Nutrition Facts : Calories 282.1, Fat 14.7, SaturatedFat 4.1, Cholesterol 91.2, Sodium 354.1, Carbohydrate 14.5, Fiber 3.6, Sugar 2.6, Protein 22.8

BARLEY PRAIRIE STEW



Barley Prairie Stew image

Since I'm a barley nut, I had to add this recipe to the site. Pearl barley and veggies make this a healthy stew.

Provided by Charlotte J

Categories     Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup all-purpose flour
1 1/2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1 lb stew meat, cut into 1/2 inch pieces
2 tablespoons oil
5 carrots, sliced
4 stalks celery, sliced
1 medium onion, chopped
8 cups beef broth
1 teaspoon garlic powder
1 teaspoon sage
1 teaspoon oregano leaves
1 teaspoon thyme leaves
3/4 cup pearl barley
1 (8 ounce) package mushrooms, sliced
1 red bell pepper, sliced

Steps:

  • In a zip lock plastic bag combine flour, 1/2 teaspoon each of the salt and pepper.
  • Add small amounts of meat and shake to coat.
  • Heat oil in a large pot with lid.
  • Add meat, stir and cook until browned.
  • Add the rest of the salt and pepper, carrots, celery, onion, beef broth, seasonings and barley.
  • Cover and cook for 45 minutes.
  • Stir in mushrooms and bell pepper.
  • Cook for an additional 15 minutes.

Nutrition Facts : Calories 317.8, Fat 15.7, SaturatedFat 5, Cholesterol 38.7, Sodium 1087.3, Carbohydrate 28.7, Fiber 5.6, Sugar 4, Protein 16.7

EASY SPLIT PEA AND BARLEY STEW



Easy Split Pea and Barley Stew image

This is a very easy and wholesome recipe that I adapted from hillbillyhousewife.com. It is extremely economical and filling, as well as being healthy. I serve this with a small green side salad and a loaf of fresh or garlic bread.

Provided by peachy_pie

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
1 onion, chopped
3 stalks celery, sliced
4 carrots, chopped
1 cup split peas
1/2 cup pearl barley
1 (400 g) can tomatoes
1/2 cup tomato puree or 1/2 cup ketchup
salt and pepper

Steps:

  • Saute the onion in the oil until fragrant.
  • Add the celery and carrot. Continue to saute until the whole lot is beginning to soften and smell aromatic.
  • Tip in the barley and split peas. Add 8 cups of water, reduce heat, and allow to simmer for about 40 minutes or until the legumes and grains are beginning to become tender.
  • Add the tomatoes and puree. Stir and allow to simmer for another 20-30 minutes to allow flavours to meld. If it looks as if it is drying out, add a cup of water.
  • Season to taste before serving.

Nutrition Facts : Calories 356.7, Fat 4.8, SaturatedFat 0.7, Sodium 90.6, Carbohydrate 65.2, Fiber 20.9, Sugar 12.9, Protein 17

LAMB AND YELLOW SPLIT PEA STEW



Lamb and Yellow Split Pea Stew image

Provided by Homa Khakpour

Categories     Bean     Lamb     Potato     Stew     Quick & Easy     Fall     Gourmet

Yield Makes 4 or 5 main-course servings

Number Of Ingredients 14

1/2 stick (1/4 cup) unsalted butter
1 lb boneless lamb shoulder or beef chuck, cut into 1/2-inch cubes
1 large onion, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 whole cloves
1/4 teaspoon turmeric
2 tablespoons fresh lime juice
2 1/2 cups water
1/4 cup yellow split peas (1 1/2 oz)
1 large russet (baking) potato
2 to 2 1/2 cups vegetable oil for frying

Steps:

  • Heat butter in a 2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook meat, onion, salt, pepper, and spices, uncovered, stirring occasionally, until meat is no longer pink, about 10 minutes. Add lime juice and water and simmer, covered, stirring occasionally, 30 minutes.
  • Add split peas and simmer, covered, until peas are falling apart and meat is tender, 40 to 45 minutes. Keep warm, partially covered.
  • Peel potato and cut into 1/4-inch dice. Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry potato in 2 batches, stirring occasionally, until crisp and golden brown, about 7 minutes. Transfer potato with a slotted spoon to paper towels to drain and season with salt.
  • Fold fried potato into stew just before serving, or serve it on top.

KIELBASA AND BARLEY STEW



Kielbasa and Barley Stew image

Make and share this Kielbasa and Barley Stew recipe from Food.com.

Provided by Katha

Categories     Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1/2 lb mixed mushrooms, sliced sorta thick
1 medium onion, chopped
3 -4 garlic cloves, chopped fine
2 teaspoons dried oregano, crushed
2 teaspoons dried basil, crushed
6 1/2 cups fat free chicken broth
1 cup pearl barley
2 bay leaves
3 medium carrots, sliced
2 small zucchini, sliced
1/2 cup fat-free chicken broth
1 lb kielbasa, sliced (the kind you perfer)
1 dash garlic powder (this is optional)
1 dash onion powder (this is optional)
1 dash Old Bay Seasoning (this is optional)
1 teaspoon Smucker's No Sugar Added Orange Spread, boullion any flavor (this is optional)

Steps:

  • In a large pot wit cover, heat oil. Add 1/2 mushrooms, onion & garlic. Saute about 3-4 minutes stirring occasionally. Add oregano & basil saute 2 minutes.Stir in chicken broth, barley & bay leaves. Bring to a boil. Reduce heat cover & cook 25-30 minutes, Mix in carrots, zuccini,broth & mushrooms. Bring to a boil. Reduce heat simmer 20 minutes.Taste. If needed add the remainging ingredients.

Nutrition Facts : Calories 308.9, Fat 18, SaturatedFat 5.6, Cholesterol 37.4, Sodium 1345.7, Carbohydrate 26.4, Fiber 5.3, Sugar 3.8, Protein 11.3

PERSIAN SPLIT PEA AND BARLEY STEW



PERSIAN SPLIT PEA AND BARLEY STEW image

Categories     Soup/Stew     Vegetarian

Yield 6 servings

Number Of Ingredients 25

1/2 c raw barley
1 bay leaf
1 large clove garlic
4 c water, divided
1 c dried yellow split peas
1 t ground cardamom
1/2 t ground cinnamon
1 c onion, coarse chop
1 c carrot, 1" chunks
2 c potatoes, 1" chunks
1 1/2 t salt
pinch cayenne
2 c stock
2 c fresh tomatoes, coarse chop
2 T currants
1/4 c parsley, minced
2 T lemon juice
salt and pepper
-------- Garlic Yogurt (optional)
1/2 c yogurt
2 cloves garlic, minced
pinch salt
-------- Garnish
toasted pine nuts (optional) (350, 3-5 min)
lemon wedges (optional)

Steps:

  • In med saucepan, bring barley, bay leaf, garlic, and 2 c water to boil. Reduce heat, cover, simmer 15 min. Add split peas, cardamom, cinnamon, and remaining 2 c water and simmer, covered, another 45 min, til barley and peas are soft and most of liquid absorbed. Stir occasionally. Add a little more water if needed to prevent sticking. Place onions, carrots, potatoes, salt, cayenne, stock in large (5 qt. black) saucepan. Bring to boil, reduce heat and simmer, covered, 10 min. Stir in tomatoes and currants and continue to simmer, covered, 10 min, til veggies tender. Add cooked barley and pea mixture. Stir in parsley, lemon juice, salt, pepper, Discard bay leaf.

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