Best 3 Persian Style Carrots And Black Eyed Peas Recipes

Tantalize your taste buds with a culinary journey to Persia, where flavors dance in harmony. Embark on a delightful adventure with Persian-style carrots and black-eyed peas, a symphony of sweet, savory, and aromatic notes. This enticing dish, deeply rooted in Persian culinary traditions, is a captivating blend of tender carrots, plump black-eyed peas, aromatic herbs, and spices. Discover the secrets behind this vibrant dish, including a delightful vegan variation that caters to diverse dietary preferences.

Unravel the culinary artistry of Persian cuisine, where each ingredient plays a vital role in creating a symphony of flavors. Learn how to perfectly balance the sweetness of carrots with the earthy notes of black-eyed peas, while herbs like cilantro and parsley add a refreshing touch. Embrace the warmth of cumin and the subtle hint of saffron, spices that elevate this dish to a new level of culinary delight.

Explore the versatility of this beloved Persian dish, with three unique recipes that cater to different preferences. The classic Persian-style carrots and black-eyed peas recipe showcases the harmonious blend of flavors that define this dish. For a tantalizing twist, try the vegan version, where plant-based ingredients create a symphony of flavors just as captivating as the original. And for those who love a spicy kick, the spicy Persian-style carrots and black-eyed peas recipe infuses a vibrant heat that ignites the senses.

Join us on this culinary adventure as we explore the depths of flavor in Persian-style carrots and black-eyed peas. Let your taste buds embark on a journey to Persia, where each bite is a celebration of culinary artistry. Discover the secrets behind this beloved dish, and create your own masterpiece in the comfort of your kitchen.

Here are our top 3 tried and tested recipes!

PERSIAN-STYLE CARROTS AND BLACK-EYED PEAS

Persian-Style Carrots and Black-Eyed Peas image

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

Ingredients

1 cup dried black-eyed peas
1/2 teaspoon kosher salt, plus more to taste
Pinch of saffron
2 tablespoons warm tap water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 cups thin carrot rounds
1 red bell pepper, stemmed, seeded, and finely chopped
1 1/2 teaspoons Persian Spice Mix
1 teaspoon finely chopped garlic
Freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
2 teaspoons honey
2 tablespoons chopped fresh flat-leaf parsley leaves

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.

BLACK-EYED PEAS WITH MUSHROOMS

Black-Eyed Peas With Mushrooms image

Make and share this Black-Eyed Peas With Mushrooms recipe from Food.com.

Provided by cascandidate

Categories Beans

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 3/4 cups black-eyed peas, soaked (or 1 16 oz. bag, frozen)
5 cups water
1/2 lb mushroom, sliced
6 tablespoons oil
1 tablespoon cumin seed
1 inch cinnamon stick
1 1/2 medium onions, chopped
4 garlic cloves, minced
1 (15 ounce) can diced tomatoes, retain juice (or 4 tomatoes, chopped)
1 teaspoon coriander
1 teaspoon cumin
2 teaspoons turmeric
1/2 teaspoon cayenne pepper
2 teaspoons salt
black pepper (optional)
3 tablespoons cilantro, chopped (optional)

Steps:

Place black-eyed peas and water into a covered pot and bring to a boil.
Let simmer for two minutes and then remove from flame and let steep for one hour (30 minutes if using frozen peas).
Let cumin seeds and cinnamon stick sizzle for a few seconds in heated oil.
Add onions and garlic and fry until the onions turn translucent and brown at the edges.
Add mushrooms and cook until they begin to soften.
Add tomatoes, coriander, cumin, turmeric, and cayenne pepper.
Stir and cook for one minute.
Cover, and let simmer for ten minutes.
Remove cooked sauce from flame.
Return peas to a boil and let simmer for 20 to 30 minutes.
Mix the sauce with the peas while adding the salt. Add cilantro and black pepper if desired.
Let simmer, uncovered, on low heat for 30 minutes, stirring occasionally.
Remove cinnamon stick & serve.

Nutrition Facts : Calories 217.3, Fat 14.7, SaturatedFat 2, Sodium 999.9, Carbohydrate 17.9, Fiber 4.4, Sugar 3.9, Protein 5.9

PERSIAN SPICE MIX

Persian Spice Mix image

Also known as advieh, this aromatic blend comes from Persian cuisine. It's fragrant, a little sweet, and gently warming. It is delicious mixed with sugar and sprinkled over baked goods, donuts, and rice pudding or added to dried fruits that are cooking into jam. It straddles the sweet and savory world because it's also great for flavoring rice pilaf with toasted nuts, lentil soup, lamb meatballs, braised chicken, or vegetable stew. It's a blend that is shared by chefs and pastry chefs. Use it to make Persian-Style Carrots and Black-Eyed Peas.

Provided by Ana Sortun

Categories Spice Cinnamon Cardamom Coriander Pepper Nutmeg

Yield Makes about 1/3 cup

Number Of Ingredients 6

Ingredients

1/4 cup dried organic rose petals (available online)
1/4 cup ground cinnamon
1 tablespoon freshly ground black pepper
1/2 teaspoon ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground coriander

Steps:

Pass the rose petals through a medium-mesh sieve into a small mixing bowl to remove any bits of stem and to grind them into a fine powder. Add the cinnamon, pepper, cardamom, nutmeg, and coriander and stir to blend. Store in an airtight container out of direct sunlight for up to 3 months.

Tips:

Use fresh ingredients: Fresh carrots and black-eyed peas will give your dish the best flavor. If you can, buy organic produce to avoid pesticides and herbicides.
Don't overcook the vegetables: Carrots and black-eyed peas should be cooked until they are tender but still have a slight crunch. Overcooking will make them mushy.
Use a variety of spices: This recipe uses a blend of cumin, coriander, and turmeric to give it a warm and flavorful taste. You can also add other spices, such as garam masala, chili powder, or ginger.
Serve with rice or bread: Persian-style carrots and black-eyed peas are typically served with rice or bread. This dish is also a great addition to a vegetarian or vegan buffet.

Conclusion:

Persian-style carrots and black-eyed peas is a delicious and healthy dish that is easy to make. It is a great way to use up leftover vegetables and is a perfect meal for a weeknight dinner. The combination of sweet carrots, savory black-eyed peas, and aromatic spices makes this dish a favorite of many. So next time you are looking for a new and exciting vegetarian dish, give Persian-style carrots and black-eyed peas a try.