“This hotpot is a blend of Greek ‘lemonato’ sauce and Persian casserole wizardry. It is so delicious that you’ll want to keep on eating it long after you are stuffed,” writes Sally Butcher in “The New Middle Eastern Cookbook.”
Black-eyed Pea and Lemon Hotpot
5 ribs of celery, washed
3 carrots, peeled
12 tablespoons (1 1/2 sticks) butter, plus a splash of oil
2 onions, sliced
1 teaspoon ground turmeric
1 1/2 teaspoons dried basil
1 tablespoon dried dill
Zest and juice of 2 lemons
Generous cup of black-eyed peas
1 1/2 cups good vegetable stock
2 medium potatoes, peeled and quartered
Salt, to taste
Ground black pepper, to taste
Big handful chopped fresh parsley
Cut the celery and carrots into slender batons, around 2 1/2-inches long. Heat the butter and oil in a pan, add the carrots celery and onions and fry until they all begin to soften. Add the turmeric, herbs and lemon zest, followed by the black-eyed peas, lemon juice and stock. Bring the pan to a boil and set to simmer for 10 minutes, then add the potatoes. Cook through for another 30 minutes or until the potatoes are really soft and the beans cooked. Season to taste, and dollop out into a big tureen. Sprinkle liberally with the parsley and serve with warm bread or rice.
Makes 4 servings.
From “The New Middle Eastern Table” by Sally Butcher.