Persian Spinach and Black-Eyed Peas

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Persian Spinach and Black-Eyed Peas
This is a Persian recipe which I pulled out of WIKI ( when I googled Persian recipes to contribute to the AWED event
This again reminded me of our very own keerai kootu or spinach gravy curry and I add some legumes to my kootus simply because my kids love it

Here is how I made it


1 pack of frozen spinach
1/2 cup of black eyed peas boiled
1 tsp of tamarind pulp (instead of the suggest lemon juice)
I replaced the cinnamon and parsley recommended with cilantro and ginger powder
I did not have leeks so did not use it
Followed the instructions on the website almost exactly except I mixed the tamarind in some water along with the spinach.
I am pasting the instructions below

In extra-large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until wilted and tender, 5 to 8 minutes.Add spinachparsley, scallions and 1/4 cup water. Cover and cook just until spinach has wilted, about 8 minutes.Stir in black-eyed Peaslemon juicecinnamon and nutmeg. Cook, uncovered, just until heated through, about 5 minutes. Season with salt and freshly ground pepper to taste. Serve hot.

It was very tasty and I served it with home made chappatis and love :)


Posted on

January 30, 2011


  1. looks healthy dear…

  2. Thanks for sending this delicious recipe to this month's AWED! This looks like a yummy dish and I really like the little Indian twist with the tamarind :-)

  3. Love greens,looks delicious.

  4. Looks lipsmackingly good. I wonder if you could use pomegranate instead of tamarind. I made a Persian soup a while back that was very tart from pomegranate.


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