Persian Spinach and Black-Eyed Peas

, ,
Persian Spinach and Black-Eyed Peas
This is a Persian recipe which I pulled out of WIKI (http://recipes.wikia.com/wiki/Persian_Spinach_and_Black-Eyed_Peas) 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

Ingredients

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
Preparation
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 :)
http://sweetartichoke.com/2011/01/06/a-w-e-d-event-announcement

Skills

Posted on

January 30, 2011

9 Comments

  1. looks healthy dear…

    Reply
  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 :-)

    Reply
  3. Love greens,looks delicious.

    Reply
  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.

    Reply

Leave a Reply to Susan Cancel reply

Your email address will not be published. Required fields are marked *