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Persian Gulf Split Pea Soup with Rice & Mint

Adapted from Faye Levy
Course Soup
Cuisine Persian
Keyword rice, split peas
Author TheSpicedLife


  • 1 cup yellow split peas, can use green but they will take longer and I am unfamiliar with them
  • 1/2 cup red lentils
  • 4 cups chicken stock
  • 2-3 cups water
  • 3 large carrots, cleaned and diced
  • 1/3 cup chopped flat leaf parsley
  • 1/2 cup white rice, I used basmati
  • salt and pepper, to taste
  • 1 t curry powder
  • 1 t ground cumin
  • coarse aleppo pepper flakes, to heat tolerance/taste
  • 2 T or more fresh squeezed lemon or lime juice
  • 2 large onions (or more to taste), diced, divided
  • 4-6 cloves garlic, minced
  • 2 T oil or butter
  • 2 T fresh or 2 t dried mint


  1. Rinse lentils and split peas until water runs clear. Combine with the stock and 2 cups of the water in a large saucepan. Add one of the diced onions and bring to a boil. When it boils, reduce to a simmer and cook (20 minutes for yellow split peas, 45 minutes for green).
  2. After the 20 (or 45) minutes is up, add to the pot the carrots, parsley, rice, curry powder, ground cumin, aleppo, salt and pepper. Cook for another 15 minutes. Keep an eye on it and add more water if necessary.
  3. While the split peas are cooking, heat a skillet with the 2 tablespoons of oil or butter. Add the remaining onion (I like a lot so I used 2 onions here) and fry for 5 minutes on high. Add the garlic and stir fry for another 5 minutes. Cook until desired doneness--the recipe calls for them to be golden, but I like them more caramelized so I cooked them for longer. Stir in the mint and add to the split peas when the rice and split peas both are tender.
  4. Add the lemon/lime juice and taste for additional lemon/lime juice or more seasoning such as cumin or curry powder (or more heat in the form of the aleppo). Serve with a lemon or lime wedge and a sprinkling of coarse aleppo pepper flakes.