I served this over a wild rice blend, but it's even more yummy over basmati. (And if you're eating dairy, accompany it with some thick yogurt combined with an obscene amount of minced shallots and freshly ground black pepper. Nom-worthy.)
Persian mixed herb stew
one onion, halved and thinly sliced into rings
2 bunches flat-leafed parsley, chopped
2 bunches cilantro, chopped
2 leeks, thinly sliced
2 tbsp dried fenugreek
1 1/2 c dried black-eyed peas
2 tbsp dried lime powder
4 whole dried limes
freshly ground sea salt
juice of 1/2 lemon
Saute the onion until soft; place aside. Saute the herbs, leeks, and fenugreek for 30-40 minutes, adding more oil as necessary to avoid sticking. Once they're done toss in the onion, black eyed peas, and lime powder, adding enough water to cover. Bring to a boil and let simmer 1 hour. Pierce the dried limes in several places and toss them in. Let simmer for 1 hour more. Add salt and lemon juice to taste, and serve it up.
Persian mixed herb stew
one onion, halved and thinly sliced into rings
2 bunches flat-leafed parsley, chopped
2 bunches cilantro, chopped
2 leeks, thinly sliced
2 tbsp dried fenugreek
1 1/2 c dried black-eyed peas
2 tbsp dried lime powder
4 whole dried limes
freshly ground sea salt
juice of 1/2 lemon
Saute the onion until soft; place aside. Saute the herbs, leeks, and fenugreek for 30-40 minutes, adding more oil as necessary to avoid sticking. Once they're done toss in the onion, black eyed peas, and lime powder, adding enough water to cover. Bring to a boil and let simmer 1 hour. Pierce the dried limes in several places and toss them in. Let simmer for 1 hour more. Add salt and lemon juice to taste, and serve it up.
The Smokin' Sister says: To hell with the meat, that sounds wonderful - though if I have problems finding watercress, I can only imagine dried limes and powder would be a monumental task - but a gal can dream!
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