Pearled Spelt, Split Pea & Butternut Squash Pilaf
Recipe type: Mains
Cuisine: Persian
Prep time: 
Cook time: 
Total time: 
Serves: 6 portions
Autumn has arrived and this dish sums it up for me. Mild Indian flavours combined with comforting pulses and the autumn shades of butternut squash a winner even with my carnivorous husband!
  • ½tbsp coconut oil
  • 2 small red onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2tsp cumin seeds
  • 100g (3½oz) pearled spelt
  • 120g (4oz) dried yellow split peas
  • 1l (32fl oz) vegetable stock (or chicken stock for meat eaters)
  • 1kg (2lb) butternut squash, peeled, seeds removed and cut into 2cm(¾in) chunks
  • 2tbsp chopped flat-leaf parsley
  1. Heat the oil in a large saucepan and add the onions, garlic and cumin and cook, stirring, for about 5 minutes.
  2. Stir in the pearled spelt and split peas and cook, stirring regularly, for about 3 minutes.
  3. Add the stock and bring to the boil.
  4. Reduce the heat to low, cover and simmer gently for 35 minutes.
  5. Add the butternut squash, increase the heat and bring to the boil.
  6. Simmer gently for about 15 minutes, or until tender. Stir through the parsley and flake with a fork before serving.
You can use most pulses in this recipe, try red/green lentils and if you can't find pearled spelt pearled barley can be used, though not as nutritious.
Recipe by HEALTHY-CHEF at