In Farsi, the word "sabzi" means green and can refer to herbs or vegetables. This version of Sabzi is hardly the last word on the matter and—although easy and quite delicious—is a far cry from the top-of-the-line meals I enjoyed at the home of my Persian friend Roshanak. Roshanak loves to cook together several kinds of greens and herbs into a dense stew, or ash (AWSH). Then her family spoons it over rice and mixes this delicious concoction with homemade yogurt. Although I haven't visited Roshanak in years, this Sabzi's combination of cooked greens, good creamy yogurt, and rice reminds me strongly of all the amazing meals she so graciously served me. The black-eyed peas are the real surprise here: their light freshness adds to the feeling of Spring provided by the mixture of leeks, parsley, spinach, and lemon juice. And the unexpected sprinkling of cinnamon works magic, although I have no idea why it belongs in this dish!
I think I got a version of this recipe from
Vegetarian Times, but I'm not sure.
Serve this dish with a side of refreshing tropical fruit like pineapple or mango, spritzed with lime juice.
Spring Sabzi
about 1 Tablespoon olive oil
2 leeks, white and light green parts only, chopped and washed in several changes of water
12 to 16 ounces fresh spinach
1/4 Cup fresh parsley, chopped
4 scallions (white and light green parts), sliced
2 16-ounce cans black-eyed peas, rinsed
3 Tablespoons fresh lemon juices
1/2 teaspoon ground cinnamon
several gratings of fresh nutmeg
- In an extra-large skillet or soup pot, heat oil. Add leeks and cook until soft, roughly eight minutes.
- Add spinach, parsley, scallions, and 1/4 Cup water. Cook until spinach wilts.
- Stir in the black-eyed peas, lemon juice, cinnamon and nutmeg. Heat 5 minutes until through.
Serve over rice and offer people good quality yogurt or wedges of lemon.