Sabzi (Pureed Spinach with Spices) recipe

This is Afghan cuisine.

1 pound chopped, fresh spinach
3/4 cup black-eyed peas
1 onion
1 sun-dried lemon (or dried, crushed lemon pieces)
1 tablespoon fresh garlic, chopped
1/2 fresh lemon
Salt and pepper to taste
2 tablespoons vegetable or olive oil
10 leaves fresh cilantro

Soak the black-eyed peas for 1 hour, then rinse. Boil spinach with washed black-eyed peas for 10 minutes.

At the same time, in a saucepan, fry diced onion in vegetable oil until soft and light brown. Add the garlic and fry for 2 more minutes. Add boiled and drained spinach and black-eyed peas. Add dried lemon and fresh lemon juice, salt, pepper and chopped cilantro. Mix well, cook an additional 5 minutes and serve on a long platter.

Pairs well with fresh bread or white rice.

Source: Ariana Restaurant, Philadelphia, PA - owner Kadir Sultani