Khoresh Kadoo: Persian Vegan Stew


  • 2 pcs Courgette
  • 220g basmati rice
  • 150g yellow split pea
  • 1 medium onion
  • 3 tomatoes
  • 1 clove Garlic
  • 2 tablespoon Tomato puree
  • Salt, black pepper, turmeric, cinnamon

How to cook:

First stage:  first cut the courgettes in half, then put a saucepan on the heat and pour 400g water into it. add courgettes and let it get cooked for half an hour.

Second stage: put a small saucepan on the heat, add 200g boiled water to it and add yellow split peas to saucepan. Let it get cooked for half an hour.

Third stage: Grate the garlic and chop the onion, then put a saucepan on the heat and pour vegetable oil into it. add grated garlic and chopped onion to the saucepan and fry them for 3 minutes. add some turmeric, salt and black pepper and let them get fried for 5 minutes. Now, add tomato puree to ingredients and fry them for 2-3 minutes.

Fourth stage: add cooked courgettes and yellow split pea to onion and garlic and pour 100g water into it.  cut the tomatoes in half and add them to the stew. Now add half of a teaspoon of cinnamon and a little bit of salt to it.  put the lid of the saucepan on it and let ingredients get cooked for 45 minutes.

Cooking rice:

Wash once rice then put it into a saucepan add 1 cm water, 1 teaspoon of oil and one teaspoon of salt to it and heat it for 35 minutes on medium heat.