Entree: Eritrea – አሊቻ ብርሰን ➤ Alicha Birsen (Mild Eritrean split-pea stew cooked without berbere, gently seasoned and served with injera)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 50 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (400 g) dried yellow split peas, rinsed and picked over
- 4 cups (960 ml) water or vegetable broth, plus extra as needed
- 2 tbsp (30 ml) niter kibbeh (spiced clarified butter) or 2 tbsp (30 ml) neutral oil
- 1 large onion, finely chopped (about 8 oz (225 g))
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (4 g) ground turmeric
- 1 small tomato, finely chopped or 2 tbsp (30 g) tomato paste (optional)
- 1 medium carrot, diced (about 3 oz (85 g))
- 1 medium potato, peeled and diced (about 6 oz (170 g)) (optional, for body)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- Juice of 1/2 lemon (about 1 tbsp (15 ml)), optional for brightness
- Fresh cilantro or chopped mitmita-less spice blend for garnish (no measurement required)
- Injera or plain rice for serving (no measurement required)

Show original ingredient measurements

- 2 cups (400 g) dried yellow split peas, rinsed and picked over
- 4 cups (960 ml) water or vegetable broth, plus extra as needed
- 2 tbsp (30 ml) niter kibbeh (spiced clarified butter) or 2 tbsp (30 ml) neutral oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (4 g) ground turmeric
- 1 small tomato, finely chopped or 2 tbsp (30 g) tomato paste (optional)
- 1 medium carrot, diced (about 3 oz / 85 g)
- 1 medium potato, peeled and diced (about 6 oz / 170 g) (optional, for body)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- Juice of 1/2 lemon (about 1 tbsp / 15 ml), optional for brightness
- Fresh cilantro or chopped mitmita-less spice blend for garnish (no measurement required)
- Injera or plain rice for serving (no measurement required)

Instructions

1. In a heavy pot, heat the niter kibbeh or oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the garlic and ginger and cook another 1–2 minutes until fragrant.
2. Stir in turmeric, cumin, and black pepper, then add the chopped tomato or tomato paste and cook 2 minutes.
3. Add the rinsed split peas, diced carrot and potato (if using), and 4 cups (960 ml) water or broth. Bring to a boil, then reduce heat to a simmer. Skim any foam from the surface.
4. Simmer gently, uncovered or partially covered, stirring occasionally, until the peas are tender and the stew is thick, about 35–50 minutes. Add more water or broth if it becomes too thick before the peas are fully cooked.
5. Once the peas are soft, mash a portion of the stew against the side of the pot for a creamier texture, or leave whole for a chunkier finish. Season with salt, adjust spices, and stir in lemon juice if using.
6. Finish with a tablespoon of niter kibbeh or a drizzle of oil on top for shine. Serve hot with injera or rice and garnish with fresh cilantro.