yellow split pea

This amazing Yellow Split Pea Soup with Ham can not only be made and enjoyed after a holiday but all year round with ham hocks too. Serving this to your family will give them a nutritious bowl of comforting soul-warming food.

Yellow Split Pea Soup with Ham

Canola oil

celery stalks, diced

carrots,

½ large sweet onion, diced

garlic, minced

ham bone

thyme

bay leaves

pepper

chicken stock (no salt added)

ham, diced

water

salt

Parsley

Beef and yellow split pea stew with roasted potatoes

Khoresh Gheymeh

yellow split peas, (rinsed)

water, (adjust as needed)

onion, (diced)

olive oil

turmeric, (ground)

stew beef, (1/2 inch pieces)

tomato paste

Limu Omani, Persian dried limes, (poked through with a paring knife)

salt, (adjust

black pepper, (ground)

Advieh, Persian spice mix, (optional (see note))

sugar

saffron, (dissolved in 2 tablespoons water)

yukon gold potatoes, (sliced to resemble french fries)

In a small pot bring the yellow split peas and water to a gentle boil.  Keep an eye on the pot as yellow split peas produce lots of foam and can spill over.

Once boiling, partially cover and simmer on low heat for about 15-20 minutes.  The yellow split peas are partially cooked at this stage and will continue to cook further once integrated into the stew.  Remove from the heat, strain and set aside.

Yellow split peas

Saute the onions with oil in a large pot over medium heat for 15 minutes,

Add turmeric and  saute for an additional 2 minutes.  The onions should be golden in color and aromatic at this stage.

Add the beef pieces to the onions and increase the flame to medium-high and saute for about 5 minutes.

Continue by adding the tomato paste and saute for a couple of minutes on medium heat to bring out the flavor of the tomato paste.

Add 1 1/2 cups of water, cover, and cook for 45 minutes over low heat.

Continue by adding the Limu Omani, salt, pepper, Advieh, and sugar to the stew.  Stir and simmer for 20 minutes.

Gently stir in the partially cooked yellow split peas,  and continue to simmer on low heat for 15 minutes.

Stew

While the meat is cooking, toss the potatoes with oil, salt, and turmeric and place single-layered on a baking sheet.

Place the potatoes in a 375°F oven and roast for about 30 minutes, or until golden and crispy.  I prefer to use a convection oven to roast the potatoes to a golden perfection without having to flip the potatoes over.  If not using convection, be sure to flip the potatoes once.

Potatoes

Check the stew to ensure the meat is fully cooked and tender while the majority of the yellow split peas are still holding their shape.

Add the saffron-water and gently mix.

The stew should be slightly tart and dense with ingredients, but not too dry or runny with liquid. Adjust as needed.

Take the stew off the heat, and allow to set for 10 minutes.

Stew - continued

Place the stew in a serving bowl and top with the crispy golden potatoes and serve with Persian saffron basmati rice.

Assembly

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Yellow Split Pea Soup with Ham

Khoresh Gheymeh

Top 2 yellow split pea recipes from across the web

The most viewed yellow split pea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yellow Split Pea Soup with Ham

Khoresh Gheymeh

The most viewed yellow split pea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine