Qorma-e-Zardak (Sweet Carrots with tur lentils)

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 60m
  • Ready In : 1:5 h


  • 2 medium onions, chopped
  • 2 tbsp oil
  • 2-3 garlic cloves, peeled and chopped
  • 1cm fresh ginger, peeled and chopped
  • 1 tsp turmeric
  • ½tsp ground cumin
  • ½tsp ground coriander
  • 600g carrots, peeled and chunked
  • 300g daul nakhud (tur lentils)
  • 1 tbsp tomato puree
  • 3 large tomatoes, chopped
  • Salt, to taste
  • 2 tsp vinegar (or sour grape juice)
  • 500ml water


Step 1

Just fry the onions in a little oil in the bottom of a big saucepan, and add in the garlic, chilli and ginger.

Step 2

When the onions have started to soften, add in the spices, carrots and split peas, followed a couple of minutes later by the paste and fresh tomato chunks.

Step 3

Sprinkle in some salt, add either the vinegar or sour grape juice, and then enough water to cover all the ingredients.

Step 4

Bring to the boil and then set to simmer for 45 minutes to 1 hour, or until the carrots and peas are cooked through.

Step 5

Serve with flatbreads or with palau.

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