- 1 cup chopped spinach
- 1 cup chopped cilantro
- 1 cup chopped parsely
- 1 leek
- 1 large onion, sliced
- 1/2 cup oil
- 2 teaspoons salt, or to taste
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 2 carrots, diced
- 1 cup sliced mushrooms
- 2 cups water
- 1 (14-ounce) can black-eyed peas
- 1 lime, juiced
In a food processor, blend spinach, cilantro, parsley and leek to a fine chop and set aside.
In a pot over medium heat, sauté onions in oil for about 5 minutes. Add salt, pepper, turmeric, cinnamon, carrots and mushrooms. Sauté for an additional 2 minutes. Transfer chopped greens to the pot, stirring constantly for about 5 minutes.
Add water, black-eyed peas and lime juice and simmer over low heat for about 30 minutes.
Serve over your favorite grain. Traditionally, this dish is served over white basmati rice, like any other Persian stew. Serves 4 to 5.
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