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
ajum.m@aol.comI can't wait to make this dish again!
Alejandro Hincapie mjbn asv dheha
dheha.a49@yahoo.comThis dish is a great way to try something new.
RAJU MEDIA
media-r@yahoo.comI love the way the spices in this dish complement each other.
Yahaira Morales
m@aol.comThis dish is a great way to add some color to your plate.
Shopnil Raz Blog
s_blog@yahoo.comI love the bright orange color of the carrots in this dish.
Bededna mazigar
m.bededna99@hotmail.frThis dish is a great way to warm up on a cold winter day.
Jackline Gatwiri
j.gatwiri@hotmail.frI love that this dish can be made in one pot.
Omar Albaluwi
o_a@yahoo.comThis dish is a great source of protein and fiber.
Faisal Jatt
f-j@yahoo.comI love the smoky flavor that the cumin and paprika give to this dish.
Wendy Lewis
l-w80@gmail.comThis dish is a great way to get your kids to eat their vegetables.
R Rff
rr@gmail.comI made this dish for a potluck and it was a big hit.
khalid nawaz
nawaz_k@aol.comThis dish is a great way to use up leftover carrots and black-eyed peas.
Lisa McKnett
lisa_m@gmail.comI love that this dish is made with simple, everyday ingredients.
Haseeb Ashraf
ashrafh49@yahoo.comThis dish is so easy to make, and it's a great weeknight meal.
Rewat Baniya Chhetry
r@gmail.comI'm not usually a fan of black-eyed peas, but this dish changed my mind.
Sanjisa Akter
a-sanjisa87@gmail.comI love the combination of carrots and black-eyed peas. This dish is a great way to get your daily dose of vegetables.
Taizol Islam
ti@gmail.comI made this dish last night and it was a hit with my family.
Caroline Igweta
caroline.i27@hotmail.comThis dish was an absolute delight! The carrots and black-eyed peas cooked perfectly, and the spices gave it a wonderful flavor.