What it means
لپه (lape) means yellow split peas, specifically the skinned and halved form of the chickpea (nokhod). The word is native Persian, related to لپ (lap, the cheek or inner part), reflecting the idea of the pea’s inner kernel exposed after splitting. Lape cooks faster than whole nokhod, breaks down into a thicker texture, and has a milder, creamier taste. It should not be confused with European yellow split peas (which come from field peas, Pisum sativum), although they look similar and behave similarly in cooking. In the Iranian kitchen, lape is the legume of soups and ash dishes.
How to use it
- لپه رو با آلو درست کن. (lape ro bâ âlu dorost kon.) “Make the split peas with plums.”
- آش لپه برای ناهار داریم. (âsh-e lape barâ-ye nâhâr dârim.) “We’re having split pea soup for lunch.”
- لپه زود میپزه، نیازی به خیسوندن نداره. (lape zud mipaze, niâzi be khisundan nadâre.) “Split peas cook quickly, you don’t need to soak them.”
- یه پیمونه لپه بریز توش. (ye peymune lape beriz tush.) “Pour one cup of split peas in.”
Cultural note
Khoresh-e lape, a tangy stew of split peas with lamb and dried fruits such as plums or barberries, is a traditional southern Iranian dish, particularly associated with the cooking of Shiraz and the wider Fars region. Ash-e lape, a hearty split pea soup, is another classic, especially in colder months. Because lape dissolves partially during cooking, it naturally thickens soups and stews without the need for additional starches.