Black eyed peas are one of the most ancient and meaningful of the Rosh Hashanah simanim. The blessing we recite over them, yihi ratzon sheירבו זכויותינו, asks that our merits multiply in the new year, as numerous as the black eyed peas themselves. It is one of the most hopeful blessings of the holiday table, a prayer not for protection or the removal of enemies, but simply for abundance. More goodness. More merit. More of what is already good.
I wanted to develop a version of this dish that felt rooted in my own Iraqi-Persian Jewish heritage. The black eyed peas are cooked down with caramelized onions, garlic, turmeric and ground Persian lime, that distinctive dried citrus that shows up throughout the cooking of Iraq and Iran and gives the dish a deep, slightly smoky sourness that is unlike anything else. Right before serving everything gets tossed with fresh lime juice, dill and parsley, brightening the whole dish and making it feel as alive as the blessing it carries.
Persian Style Black Eyed Peas for Rosh Hashanah
Ingredients
- 2 cups black eyed peas soaked in water overnight
- 3 tbsp olive oil
- 2 large yellow onions finely diced
- 6 garlic cloves thinly sliced
- 1 tbsp ground dried limes Persian spice called Limoo Omani
- 1 tbsp turmeric
- kosher salt
- 1 lime
- ½ cup parsley finely chopped
- ½ cup fresh dill finely chopped
Instructions
- Soak dry beans in water over night.
- Heat a large pot on medium heat, add olive oil. When it shimmers add in onions and garlic. Reduce heat and let the onions soften, stirring occasionally, about 10 minutes.
- Add in dried lime, turmeric and season generously with salt, stir to combine.
- Drain beans and add them to the pot. Add just enough water to cover the beans (between 4 and 5 cups of water). Bring to a boil, cover halfway and simmer for 45 minutes. Test beans to ensure they are cooked through.
- When ready to serve, season with more salt, the juice of one lime, a drizzle of olive oil, parsley and dill. Taste and adjust. Toss together and serve at room temperature.