Brisket Stewed with Black-Eyed Peas
Brisket Stewed with Black-Eyed Peas (Courtesy of Michael Persico)
Serves 8 to 10
We ate this soupy-stew at Gohar, a Persian restaurant at the end of a strip mall in the industrial area of Kfar Saba, north of Tel Aviv. A recent tech boom in the neighborhood has made parking difficult, but the pots of stick-to-your-ribs Persian classics set on a hot plate for the lunch rush remain unchanged. The richness of the brisket (we like the flat, or first-cut) and black-eyed peas is perfectly balanced by the stewed greens, the haunting acidity of dried lime, and tons of fresh dill.