PERSIAN-STYLE CARROTS AND BLACK-EYED PEAS
One of my favorite crops from my husband's farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the year. We use lots of carrots in this recipe, so that it's more about the carrots than anything else. For the best flavor, serve it cold the day after you make it. You can substitute chickpeas for the black-eyed peas, if you prefer to use another type of bean.
Provided by Ana Sortun
Categories Carrot Pea New Year's Eve Side Spice Saffron
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- In a medium-sized saucepan, combine the black-eyed peas and 4 cups water and bring to a boil over high heat. Lower the heat and simmer until tender, about 25 minutes. Off the heat, add the salt and set aside while the peas absorb some salt for 10 minutes. Drain.
- Meanwhile, put the saffron and water in a small bowl. Mix and set aside for at least 15 minutes and as long as overnight.
- Place a large sauté pan over medium-low heat and add the olive oil, onion, carrots, and red bell pepper, stirring until the peppers start to soften and the onion is translucent, about 10 minutes. Add the saffron (and its blooming water), Persian Spice Mix, garlic, and black-eyed peas. Season the carrots and peas with salt and pepper to taste and stew until the carrots and peppers are tender and the black-eyed peas are glazed.
- Remove from the heat and set aside to cool. Stir in the lemon juice, honey, and parsley. Serve cold or at room temperature.
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Md Ajum
[email protected]I can't wait to make this dish again!
Alejandro Hincapie mjbn asv dheha
[email protected]This dish is a great way to try something new.
RAJU MEDIA
[email protected]I love the way the spices in this dish complement each other.
Yahaira Morales
[email protected]This dish is a great way to add some color to your plate.
Shopnil Raz Blog
[email protected]I love the bright orange color of the carrots in this dish.
Bededna mazigar
[email protected]This dish is a great way to warm up on a cold winter day.
Jackline Gatwiri
[email protected]I love that this dish can be made in one pot.
Omar Albaluwi
[email protected]This dish is a great source of protein and fiber.
Faisal Jatt
[email protected]I love the smoky flavor that the cumin and paprika give to this dish.
Wendy Lewis
[email protected]This dish is a great way to get your kids to eat their vegetables.
R Rff
[email protected]I made this dish for a potluck and it was a big hit.
khalid nawaz
[email protected]This dish is a great way to use up leftover carrots and black-eyed peas.
Lisa McKnett
[email protected]I love that this dish is made with simple, everyday ingredients.
Haseeb Ashraf
[email protected]This dish is so easy to make, and it's a great weeknight meal.
Rewat Baniya Chhetry
[email protected]I'm not usually a fan of black-eyed peas, but this dish changed my mind.
Sanjisa Akter
[email protected]I love the combination of carrots and black-eyed peas. This dish is a great way to get your daily dose of vegetables.
Taizol Islam
[email protected]I made this dish last night and it was a hit with my family.
Caroline Igweta
[email protected]This dish was an absolute delight! The carrots and black-eyed peas cooked perfectly, and the spices gave it a wonderful flavor.