A Persian dish.
Recipe information
Yield
serves 6
Ingredients
2 pounds spinach
1 large onion, coarsely chopped
2–3 tablespoons vegetable oil
1/4 teaspoon turmeric
1 teaspoon cinnamon
2/3 cup pitted prunes
1/2 cup black-eyed peas or red beans, soaked for 1 hour, or 1 pound canned
Salt and pepper
Preparation
Step 1
Wash the spinach and drain. Remove the stems only if they are tough.
Step 2
Fry the onion in the oil in a large pan until golden. Stir in the turmeric and cinnamon and add the prunes and drained peas or beans. Cover with water, and cook about 1/2 hour, or until the peas or beans are soft.
Step 3
Pack the spinach in the pan, cover with a lid, and cook until it crumples to a soft mass. Add salt and pepper, stir, and mix well, and cook for 5 minutes more.
