‘Persian-Style Carrots & Black-Eyed Peas’

Recipe Courtesy of Fine Cooking Magazine

This fragrant Persian-inspired side dish was… simply put, decadent.  A hearty mixture of tender black-eyed peas, carrots, herbs, onions, garlic and bell peppers sauteed along with rich saffron threads and a spice mixture made with all of the flavors of Persia: dried rose petals, cardamom, cinnamon, nutmeg, black pepper and coriander.  Perfect with the cashew-crusted halibut from yesterday’s post, but would also be a wonderful vegetarian main dish when served over white rice, or even alongside grilled za’atar-scented chicken.

‘Persian-Style Carrots & Black-Eyed Peas’

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: medium
  • Recipe type: Side dish

Ingredients:

  • https://www.epicurious.com/recipes/food/views/persian-style-carrots-and-black-eyed-peas

Directions:

Published on by

Tagged: , , , , , , , , , , , , , , , , , , , , ,

Comments: 2

  1. Leanne September 4, 2017 at 4:25 pm Reply

    Yum, looks great!

    • Personalchef07 September 4, 2017 at 6:00 pm Reply

      The Persian spice blend is amazing…dried rose petals really add a fragrant touch!

Leave a Reply

Your email address will not be published. Required fields are marked *