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 Rashiduzzaman
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always delicious.
Fty George
[email protected]I've made this dish several times and it's always a hit with my family and friends.
Mukesh Giri
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort.
Jared Paredes
[email protected]I'm not a big fan of carrots, but I loved this dish. The black-eyed peas and spices really balanced out the flavor.
Rajip Gamer
[email protected]This dish is a great example of how Persian cuisine can be both flavorful and healthy.
John Ore
[email protected]I'm always looking for new ways to cook carrots and this recipe definitely fits the bill. It's a keeper!
Nomkhosi Lingode
[email protected]This dish is a great way to get your kids to eat their vegetables.
Teresita Manalo
[email protected]I found that this dish was a bit too spicy for my taste, but I was able to tone it down by reducing the amount of cayenne pepper.
Marofel Hampas
[email protected]This recipe is a great example of how simple ingredients can come together to create a delicious meal.
Paul Weaver
[email protected]I used fresh cilantro instead of dried and it really brightened up the dish.
Ghulam Ali Official
[email protected]The addition of saffron and turmeric gave this dish a beautiful golden color.
Asim Munir
[email protected]I made this dish for a potluck and it was a hit! Everyone loved it.
Wajid Bhatti
[email protected]This dish is a great way to use up leftover carrots and black-eyed peas.
Amin Faisal
[email protected]I'm not usually a fan of black-eyed peas, but this recipe changed my mind. They were so tender and flavorful.
theodora giantsidouu
[email protected]These Persian-style carrots and black-eyed peas were a delightful surprise! The combination of flavors and textures was incredible.