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’
Tagged: bell pepper, black eyed peas, cardamom, carrots, carrots and black-eyed peas, cinnamon, coriander, dried rose petals, Fine Cooking, Fine Cooking magazine, garlic, honey, nutmeg, onions, parsley, Persia, Persia-style, Persian, rose, rose petals, saffron, spice blend