Kurdish stew with dried fruit and split peas (Shley gosht e narim) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 194) by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Herb plate (Sabzi khordan); Basic Persian rice (Chelo); Kurdish black rice (Birinji rash); Kurdish red rice (Birinji sur)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried plums for dried apricots and ground lamb or ground chicken for ground beef.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.