A Persian dish.

　　

Ingredients

serves 6

　　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

　　

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.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf