A thick, spicy, tomato flavored stew packed with leafy chard and black-eyed peas.
As most people know Borani, it is an Iranian dish with vegetables and yogurt. But there are also some parts of Turkey that also have Borani but it looks completely different. The yogurt is only used as a topping in this version.
For this recipe, the chard is the star of the show. Although there are many flavors that fill the soup, it would not be complete without the leafy chard that melts into the stew as it simmers. It is flavorful and delicious.
Here’s the recipe:
- 300 g ground beef
- 1 bunch of chard
- 5 small red onions (chopped)
- 2 sweet red peppers (chopped)
- 3 garlic cloves (sliced) + 10 garlic cloves (crushed)
- 1 1/2 c frozen black-eyed peas
- 3 TBSP tomato paste
- 1 TBSP red pepper flakes
- 1/2 TBSP black pepper
- salt (to taste)
- 2 c yogurt
Rinse and clean the chard. Then stack the leaves on top of each other (about 4-5 at a time) and roll up like a burrito and slice into thin strips. Set aside.
Sauté the ground beef in a large stock pot.
Add the onions, red peppers and garlic and sauté until browned.
Then add the tomato paste and 2 liters of boiling water. Stir until well combined.
Stir in the black-eyes peas, red pepper flakes, black pepper and salt (to taste). Bring to a boil for 5-10 minutes.
Then add the chard, stir and place the lid on top.
Allow the stew to simmer for 20-30 minutes.
Meanwhile, make the garlic yogurt by combining the yogurt with the crushed garlic.
Top each bowl of soup with the garlic yogurt.
Serve & Enjoy!