Cook this: Persian Split Pea Soup
Shereen Pavlides prepares Persian Split Pea Soup.
Shereen Pavlides prepares Persian Split Pea Soup.
For this week’s Cook This, chef Shereen Pavlides makes Persian Split Pea Soup.
PERSIAN SPLIT PEA SOUP
Prep time: 8 minutes Cook time: 45 minutes Serves 6-8
3 tablespoons canola oil
1 large onion – diced
2 large carrots – peeled, diced
kosher salt / fresh finely ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamon
1/8 teaspoon ground cloves
8 cups chicken stock
1 large smoked ham hock (10 – 12 ounces)
1 pound dried green split peas – sorted, rinsed
Heat a 6-quart pot over medium heat. Add oil, onions and carrots. Sauté until tender, 3 minutes. Add the spices and sauté until toasted, 30 seconds. Pour in the stock. Add the ham hock and split peas. Season with 2 1/2 teaspoons salt and 6 turns on the pepper mill. Stir well. Bring to a boil over high heat. Reduce heat to low, cover and cook until the peas are tender, 45 – 50 minutes. Remove from the heat and set to thicken, 10 minutes.
(Note: As the soup sits it will thicken, but you can thin it with additional stock and re-season to taste. The spices I use are commonly used in a Persian spice blend called “Advieh.”)