Herb stew is popular in the northern region of Iraq, where the soil is lush and yields aplenty.There is this one herb or vegetable which we call berbine (بربين أو بربير), and I am at a complete loss to what it’s called in English! If anyone has a clue, please enlighten me.
So this stew focuses mainly on the berbine herb or vegetable, but also has a medley of other herbs as well.
It can most certainly be made with some lamb shanks, but it is not uncommon to make it vegan by omitting any meat and replacing it with kidney beans. I was shocked to find I was out at the last minute, so just replaced them with chickpeas.
*Update: Berbine goes by the name of purslane in English.
2 Tbsp oil
1 cup green onion, sliced
1 tsp turmeric
3 noomi basra
5 cups chopped berbine
2 cups chopped spinach
1 cup chopped coriander
1 cup chapped dill
1 cup canned kidney beans or chickpeas
1 1/2 tsp salt
Saute the onion and noomi in the oil and turmeric until soft.
Add all the chopped greens and stir until wilted to half.
Add the rinsed and drained can of kidney beans or chickpeas.
Add 3 cups boiled water, stir, bring to the boil, simmer covered over medium-low for 40 minutes.
Serve with some rice.