When I think of Persian cuisine, I think of warm spices and an incredible mix of flavors.  This Persian-style side dish has both; a fragrant mixture of roses, ground cinnamon, pepper, nutmeg, coriander and cardamom make up the spice mixture that effortlessly coats the colorful mixture of black-eyed peas, thinly sliced carrots, onions, and red bell peppers.  A pinch of saffron later and the whole dish is rounded out with a lovely yellow hue and intense flavor profile.  A lovely vegetarian side dish that would be perfect on its own served over fluffy, long-grained white rice or as a side to a kabob or meaty piece of grilled fish.

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

Tagged: black eyed peas, cardamom, carrots, coriander, Fine Cooking, ground cinnamon, Persia, Persian, red bell pepper, saffron, side dish, vegetarian