- 650 g boneless and skinless chicken breast, cut into 2-inches pieces
- 4 tablespoons yellow split peas, picked over to remove any grit
- 4 eggs
- 1/2 cup dried mint
- 2/3 cup dried parsley
- 2/3 cup dried coriander
- 1/2 cup dried basil
- 8 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 1/3 cup lemon juice (more or less depends on your taste)
- cooking oil
- 3 tablespoons rice flour
- 2/3 teaspoon turmeric powder
- water
- salt & pepper to taste
Place all the herbs in a medium bowl and pour 2/3 cup water over them. Mix well and let stand for 30 minutes or until all liquid is absorbed.
Heat 1/3 cup oil in a skillet over medium heat. Add the garlic and herbs, and sauté for 5-6 minutes. Set aside.
In a small pot, heat 2 tablespoons oil over medium heat. Add the yellow split peas and sauté for 3 minutes. Pour 1 cup water and bring to a boil. Reduce heat and simmer until peas are tender. Drain and set aside.
Heat 3 tablespoons oil in a pot over medium heat. Add onions and sauté until slightly golden.
Increase heat to medium-high. Add the chicken and sauté until no longer pink. Add the turmeric powder, salt and pepper. Pour 3 cups water; cover the pot and bring to boil.
Reduce heat to medium and cook for 20 minutes. Add the herbs mixture. Cover the pot and simmer until chicken is cooked through. Add more water during cooking, if necessary.
Dissolve rice flour in 2/3 cold water. Pour into the stew and stir well. Add split peas. Reduce heat to low and cook covered for 5 minutes.
Crack the eggs into a small bowl and stir gently with a fork until well-beaten. Add the beaten eggs to stew and stir constantly. Cover the pot and cook until the eggs are set, about 10-15 minutes.
Add lemon juice and stir well. Adjust seasonings. Serve with Persian Rice.