Persian / Iranian Ghalieh Esfanaaj Recipe

Name: Persian / Iranian Ghalieh Esfanaaj
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g ground lamb or 250 g beef; 50 g dried black-eye beans; 50 g dried split peas; 50 g dried brown lentils; 1 kg fresh spinach; 2 onions; 100 g of fresh mint; ¼ teaspoon pomegranate powder; 1 cup kashk (thick whey); vegetable oil; salt; black pepper

Servings: persons

250 g ground lamb or 250 g beef
50 g dried black-eye beans
50 g dried split peas
50 g dried brown lentils
1 kg fresh spinach
2 onions
100 g of fresh mint
¼ teaspoon pomegranate powder
1 cup kashk (thick whey)
vegetable oil
salt
black pepper

1
Wash black-eye beans, split-peas, and lentils, and soak in warm water for 4 hours.
2
Rinse & drain then place in a large pan with approximately 1 litre of water.
3
Add salt and cook over medium heat for 20 minutes.
4
About one cup of water should be left.
5
(Add water or ladle out extra if necessary).
6
Peel and grate onions.
7
Add to ground meat with salt and black pepper, and mix well.
8
Shape the mixture into small balls.
9
Fry meatballs in vegetable oil over medium heat until lightly browned all over.
10
Wash spinach & drain well, chop finely.
11
Add to black-eye beans, split-peas, lentils, and meat balls, and cook over low heat for 15-20 minutes until there the pulses are soft & there is no water left.
12
Add the pomegranate powder to the pot for the last minute of cooking.
13
Wash mint and chop finely.
14
Fry in oil for a few minutes.
15
Serve Ghalieh-Esfanaaj in 4 bowls with 1/4 cup kashk & 25g of mint on the top of each.
16
Serve with a good flat bread / taftoon etc.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 g ground lamb or 250 g beef, 50 g dried black-eye beans, 50 g dried split peas, 50 g dried brown lentils, and more.

Yes, Persian / Iranian Ghalieh Esfanaaj falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Persian / Iranian Ghalieh Esfanaaj

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions