It may look like chana palak, but it tastes completely different, really yummy, do try it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3cvBotBwQKa2fTsYNin-qmMt0Azo26513NqtVrUG_v4X1Okl7JdJu1B-RvY0ftK8ipAzSi7XNWlThxzI3LNp50hMzpwLIYubiHQDCPojWRPaVR9ApjM5jygDzY4WQlmzUahy0EbuGUY/s400/IMG_9889.jpg)
1 large leek; finely chopped
4 cups spinach; finely chopped,
1 cup flat parsley; finely chopped
1/2 cup dill; finely chopped
1/4 cup fenugreek leaves; finely chopped
1/4 cup chives; finely chopped
1/4 cup coriander; finely chopped
4 small potatoes; peeled and cut into two
1/2 tsp. turmeric
Juice of 1 lime
2 tablespoons olive oil
1 500gm tin beans (kidney or blackeye beans)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91dubA3m4BeSH5lJxOAAYvUSyySqe3phY0sx-GEi60boBHSWIciHhmP48AZOxOc9E72o3b1AYdU8HRkkzBOz72dMycMe53ubXt12ezDBbFZC53B7NhFw7ppXcig5EsUTdH5Tkperh8j8/s400/collage3.jpg)
Method
1. Heat the oil in a pan, add leeks, fry until transluscent, add the potatoes, and cook for a further 10 minutes, add the tumeric.
2 . Add the chopped green herbs, stir and cook for 15-20 minutes, making sure they are not burnt!
3. Add the lemon juice, (you can add a cup of water at this point to make it more runny; I did not) cook for about 5 minutes, add beans and cook for a further 20 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAE6quqCXvwbERcKrL0Z3nB8MiJMc4w3iGY08S1iDT98VDlNyGCXbXj7LDtxu3cFnbJUVvjWGQpQZ43WXz389D5FGIfuO3PxTH5uLqxuQgYM6JUPhgEBPlDZbocLR5FqRxAt8vVmEAC-M/s400/collage4.jpg)
I served it with lamb chops and basmati rice. The chops were cooked Syrian style, coated with pomegranite molasses. The recipe will be on the blog soon.
![Posted by Picasa](//photos1.blogger.com/pbp.gif)
1/2 tsp. turmeric
Juice of 1 lime
2 tablespoons olive oil
1 500gm tin beans (kidney or blackeye beans)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91dubA3m4BeSH5lJxOAAYvUSyySqe3phY0sx-GEi60boBHSWIciHhmP48AZOxOc9E72o3b1AYdU8HRkkzBOz72dMycMe53ubXt12ezDBbFZC53B7NhFw7ppXcig5EsUTdH5Tkperh8j8/s400/collage3.jpg)
Method
1. Heat the oil in a pan, add leeks, fry until transluscent, add the potatoes, and cook for a further 10 minutes, add the tumeric.
2 . Add the chopped green herbs, stir and cook for 15-20 minutes, making sure they are not burnt!
3. Add the lemon juice, (you can add a cup of water at this point to make it more runny; I did not) cook for about 5 minutes, add beans and cook for a further 20 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAE6quqCXvwbERcKrL0Z3nB8MiJMc4w3iGY08S1iDT98VDlNyGCXbXj7LDtxu3cFnbJUVvjWGQpQZ43WXz389D5FGIfuO3PxTH5uLqxuQgYM6JUPhgEBPlDZbocLR5FqRxAt8vVmEAC-M/s400/collage4.jpg)
I served it with lamb chops and basmati rice. The chops were cooked Syrian style, coated with pomegranite molasses. The recipe will be on the blog soon.
![Posted by Picasa](http://photos1.blogger.com/pbp.gif)
6 comments:
looks delicious .. shall try it sometime
Wow, saju, you changed the layout of your blog a bit, nice. Lovely curry. Afgani, Syrina? Yums, looking forward to the meat dish coated with pomegranate molasses....
Wow, I always love green dishes, looks so amazing, I'm hungry now!
Fantastic post. For being a brand-new blogger I will be finding out a lot with these kinds of articles carry on the nice performance.
That is plenty of great stuff. I ran across a lot of things in which I have been seeking.
Wow, very good content. Many thanks for discussing these kinds of stuff. I truly appreciate it
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