‘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.

(To view this recipe, click on the following link: http://www.finecooking.com/recipe/persian-style-carrots-and-black-eyed-peas)

‘Persian-Style Carrots & Black-Eyed Peas’

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


  • http://www.finecooking.com/recipe/persian-style-carrots-and-black-eyed-peas


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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!

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