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.

No additional tips available.

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

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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.

Persian / Iranian Ghalieh Esfanaaj

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