Persian yellow split pea and eggplant stew from Forks Over Knives: Flavor! : Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day (page 197) by Brian Wendel and Darshana Thacker

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

Accompaniments: Persian dill and lima bean pilaf

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

  • lolako on March 25, 2025

    I halved the recipe. I only cooked this as I had almost all the ingredients in my pantry--including the rose petals. I only had to buy an onion and eggplant. I could have used a longer time cooking the split peas. I really enjoyed the flavor of the tomato sauce. I would consider making the sauce again and use for another recipe, perhaps stuffed shells. I don't think I'll be making this recipe again. However, I do have additional versions of this dish, and might try one of those for comparison.

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