Saturday, January 1, 2011

Persian Black-eyed Pea and Greens Stew



Happy New Year! We hope you had a wonderful 2010 and wish you all the best for 2011!

Now on to the grub! Today's dish was inspired by the classic Persian dish, Gormeh Sabzi (Green Stew) - a mixture of fresh herbs, dried persian limes, kidney beans and beef shank. Gormeh Sabzi is one our favorite winter dishes because it warms you to the core. All the greens also make it incredibly nourishing. It sounded perfect for this chilly New Year's Day, but of course we had to eat our black-eyed peas for good luck! So we decided to swap out the kidney beans for black-eyed peas and since we don't eat red meat we kept it meatless. We enjoyed this dish immensely and hope you will too!

*A note about a couple of the "exotic" ingredients - dried Persian limes (limoo amani) and fenugreek leaves (shanbehlilleh). If you don't have a Middle Eastern grocer in your area, you can purchase them online here and here.

Persian Black-eyed Pea and Greens Stew
1 Cup Dried Black-eyed Peas, soaked in water overnight and drained
2 Tablespoons of Olive Oil
1 teaspoon of Turmeric
2 Medium Onions, diced
2 Large Leeks, halved and thinly sliced
4 Large Celery Stalks, diced
2 Large Bunches of Parsley, chopped
2 Large Bunches of Green Onions, chopped
1 Large Bunch of Spinach Leaves, chopped
1/4 Cup Dried Fenugreek Leaves
6 Dried Persian Limes
Juice of 1 Lime
Water or Broth
Salt to Taste
Steamed Basmati Rice for Serving

Heat a large pot over medium heat, add the olive oil, turmeric, onions, leeks and celery. Cook for 10 minutes, stirring often. Add the parsley, green onions, and spinach to the pot. Cook another 10 minutes, stirring often. Add the fenugreek, the dried limes, the black-eyed peas, and enough water to cover the greens and beans by 1 inch. Cover and let the stew simmer over low heat for 1 hour (if, during this time, the beans soak up too much water you can add more as necessary). Add the lime juice and salt and let simmer another 30 minutes. Serve pipping hot over steamed basmati rice!

Nooshe-jan (Bon Apetite) and Happy New Year once again!

As usual, I've also included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Friday Foodie, Friday Favorites, and Seasonal Sunday. Check out all the great recipes other bloggers have contributed!

I am also very pleased to be including this recipe as part of this month's A Worldly Epicurean’s Delight (A.W.E.D.), which is focusing on Persian cuisine. This month's event is being hosted by Vanessa of Sweet Artichoke, so be sure to head over to her blog!

5 comments:

  1. I don't know how I lived to be 34 and never hear of this black eyed peas thing. Must be 'cause I'm a Northerner. Thank goodness for the internet!

    All the recipes I'm seeing this week using them has me wishing I had grown up in the South. They're going on my grocery list.

    Thanks for sharing this with Midnight Maniac Meatless Mondays.

    ♥ Rebecca Jean
    Midnight Maniac

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  2. I like the sound of this with the greens and herbs together with black-eyed peas and Persian spices. What would you compare fenugreek leaves to? I have the seeds.

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  3. Hi Rebecca Jean - I'm from Texas, so maybe it is a Southern thing and I didn't realize it :) I love any excuse to make black-eyed peas, they're one of my favorite legumes!

    Claudia - the fenugreek leaves impart a very distinct aroma and a slight, pleasant earthy bitterness. I'm not sure what (if anything) you might compare them to. We have made this dish without them and it is still good, they just add something extra special. So if you can get your hands on some, by all means do - if not, don't let that stop you from making this dish!

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  4. What a WONDERFUL site you have. This recipe looks INCREDIBLE!!!
    I wanted to invite you to participate in next weeks Seasonal Sunday Event (I host it each Sunday :) as this recipe fits into the theme perfectly!
    xo, Brittany

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  5. Hi Brittany - Thanks :)! We're so happy you found us, and we would love to participate in Seasonal Sunday!

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