Jafari qormeh, parsley stew with black-eyed peas

Ingredients

• 500 g of parsley and leek (or chives)
• 250 g of meat
• 100 g of black-eyed peas
• 2 tablespoons of tomato paste
• 2 tablespoons of verjus
• salt, pepper, turmeric
• oil

Cut the meat into pieces and cook it with the beans.

Wash the herbs, allow them to drain well, and chop them.

Gently brown them in the oil, stirring occasionally.

Add the salt, pepper, and turmeric.

Once the herbs have infused, add the tomato concentrate and verjus, then pour everything into the meat stockpot and simmer for 20 minutes.