Shopping Guidelines: Seafood
In the last two installments of this series, we laid out and explained concerns and guidelines for buying fruits, vegetables, ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
Tyrosine
Tyrosine is perhaps the most energizing amino acid because it helps to increase the neurotransmitter dopamine which gives us drive ...
Are You Getting Enough Sleep? Why You Should Care!
The hormonal and metabolic processes that occur during sleep The three primary factors to consider for those seeking muscle hypertrophy ...
The Effects of Carbohydrates on Your Workout – Part 2: Intra-Workout
Carbohydrates always seem to be a hot topic when it comes to losing fat or building muscle – or both. ...
The Glycemic Index: Useful or Useless?
Popularized in the mainstream media & bodybuilding world, how does the G.I of a food actually apply when seeking physique ...
Hack Your Sleep for Faster Results
In today’s society, emphasis is placed on work and productivity over anything else. This could mean sacrificing quality of nutrition ...
See More
Persian Split Pea Stew (Gheymeh)
Servings: 2-4
Ingredients:
2 lb beef, lamb, or chicken breast, sliced into thin pieces
1 onion, diced
1 tsp saffron (optional)
1 tsp ground cardamom
1 Tb turmeric
1 tsp each salt & pepper (more or less to taste)
3 Tbs tomato paste
1 Tb lime juice (or 2 dried limes if you can find them at a Persian store!)
3 c water or chicken stock
1-2 Tb coconut or mct oil
2 cups yellow split peas (can substitute lentils)
Directions:
1. In a large pot, heat oil over medium heat.
2. Add meat, onions, and seasonings and saute for 5 minutes.
3. Add lime juice, tomato paste, and stock. Cover and let simmer while you prepare split peas.
4. In a frying pan add 1 Tb oil and heat over medium low.
5. Wash the split peas, checking for rocks/debris, then drain the water.
6. Add peas to the oil and saute for about 5 minutes, stirring occasionally until slightly brown.
7. Add peas to the meat-stock mixture, and bring to a simmer.
8. Reduce heat to low/medium-low (want to keep it at a gentle simmer) and cook for 20-30 minutes,
or until peas are soft and meat is cooked through.
9. Serve immediately, or store up to 3 days.
*Note: Can also served with potato “fries” and/or saffron rice.
