Khanum Khanuma Iranian Yellow Split Peas, commonly known as lapeh, are a versatile dried pulse used in a range of savoury dishes. They are a useful pantry ingredient for hearty stews, soups, and everyday legume-based cooking.
In Iranian cooking, lapeh is especially popular in khoresh gheyme, where it adds texture and body to the dish. It can also be used in dal-style recipes and other slow-cooked meals that call for a mild, earthy pulse.
Key Features
- Yellow split peas, also known as lapeh
- Commonly used in Iranian dishes such as khoresh gheyme
- Mild, earthy flavour suited to savoury cooking
- Ideal for stews, soups, and pulse-based recipes
- 500g pack from Khanum Khanuma
Product Q&A
Question: What is lapeh? Lapeh is the common Iranian name used for yellow split peas in many traditional recipes.
Question: How is this product usually used? It is commonly cooked in Iranian stews, soups, and other savoury dishes made with pulses.
Question: What does it taste like? Yellow split peas have a mild, earthy flavour that works well with onions, spices, and slow-cooked sauces.
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