Gormeh Sabzi/ Iran
THIS IS REALLY GOOD!!!
Persian Meat and Vegetables
1 can black eyed peas, drain half of juice
3 tablespoons vegetable oil
1-2 lbs stew meat
1 onion minced
salt and pepper
juice of 1/2 lemon
scallions
1 large leek
1 cup fresh parsley
1/4 cup coriander
1 package frozen spinach
Heat 2 tablespoons of oil in pot, then saute meat and onion until onion softens and meat browns. Add salt and pepper. Add lemon juice and then add enough water to cover meat. Cover pot and simmer for about 35 minutes. In a another pan, heat 1 or 2 teaspoons oil and saute scallions, leeks, and parsley, coriander and spinach. Saute until cooked about ten minutes. When meat is tender stir in black eyed peas and the vegetable sauce (the leeks etc) Simmer 20 minutes until all flavors blend. Garnish with parsley and serve warm over rice.
From: The New York Ethnic Food Market Guide and Cookbook by Vilma Liacouras Chantiles