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carrot stew (qorma-e-zardak)

January 6, 2017

super simple and healthy stew from afghanistan. this recipe comes from the book afghan food and cookery by helen saberi.

MY VERSION:

8 oz (about a cup) split yellow peas
2 medium onions, peeled and finely chopped
1/4 c oil
1 lb carrots, peeled and diced
2 tomatoes
1 tsp turmeric
3/4 t ground coriander
1/2 t ground cumin
1 clove garlic, peeled and crushed
1 tsp sugar
1 tsp vinegar
salt and black pepper

soak peas for at least a half-hour. in a soup pot, start onions and oil, then add all other ingredients except sugar. cover with water and simmer for about an hour, until peas and veggies are soft. add sugar and serve.

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HELEN SABERI’S VERSION:

8 oz split yellow peas
2 medium onions, peeled and finely chopped
1/4 c vegetable oil
1 lb carrots, peeled and diced
2 tomatoes
1 tsp turmeric
1 clove garlic, peeled and crushed
1/4 c sugar
salt and black pepper
1 tsp vinegar

soak the peas in a little warm water for a half hour or so before cooking.

fry the chopped onion gently in the oil until golden brown and soft. drain the peas and add to the onion. now add enough water to cover and bring to a boil. add the other ingredients, adjusting sugar to taste. stir well and cook slowly, stirring from time to time, until the carrots and split peas are cooked, adding extra water if the stew becomes too dry.

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from the book afghan food and cookery by helen saberi

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I didn’t soak the peas long enough, and they were still crunchy an hour later. Definitely don’t skip the half-hour soak. Then I didn’t add enough water and the peas at the bottom of the pot burned, so, don’t do that. The flavor was good, but mild. I added the coriander and cumin to lend some depth. Overall, a great choice for someone looking for a mild, healthy, carroty stew. Would be a great choice for someone recovering from a sickness, or a picky eater, as it’s not strongly seasoned.

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