Ghormeh Sabzi : Black-eyed Peas and Herb Stew with Meat - edible Southeastern Massachusetts
A popular stew of beans and lamb (or beef), means “braised herbs.” Dried lemons add a citrusy note, and an array of fresh herbs are sauteed to full flavor. Gree
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Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
Ingredients
- 1 cup (6½ ounces) dried black-eyed peas, soaked 3 to 8 hours in 3 cups water
- 4 bunches parsley, washed, dried, and minced
- 3 bunches cilantro, washed, dried, and minced
- 2 bunches chives, washed, dried, and minced
- ½ cup neutral oil, divided
- 1 yellow onion, diced
- 1½ pounds beef or lamb stew meat, cubed
- 1 teaspoon turmeric
- 1 tablespoon dried fenugreek leaves
- 4 or 5 dried limes
- Salt
- pepper
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