Gormeh Dahl (Afghan Tangy Lentil Stew) with Pita
Gormeh-style dishes are Iranian in origin, but have spread throughout neighboring countries, taking on varying regional twists and flavors. The word "gormeh" is derived from Turkic into Persian and means "braised." In Chef Zainab's Gormeh Dahl, she utilizes Moog Dal (a.k.a. mini yellow lentils) as the base for this dish. She simmers the lentils at low heat, adding tomatoes for a pop of brightness, as well as onions for flavor. Chef Zainab also seasons the Gormeh Dahl with spices, such as turmeric, coriander seeds, paprika, and cumin seeds. Once the dish is seasoned and braised to perfection, Chef Zainab serves the Gormeh Dahl with warm pita bread. We recommend scooping the Gormeh Dahl with a piece of pita, and enjoying the amazing textures and flavors all in one bite.
Full Ingredients: Moog Dal (Yellow Lentils), Tomatoes, Jalapeño, Turmeric, Onion, Cilantro, Salt, Coriander seed, Paprika, Cumin seeds, Canola oil, Pita bread
Allergens: Gluten (Pita Bread), Cilantro