Persian-Style Carrots and Black-Eyed Peas Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

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.

Ingredients

Serves 6–8

1 cup dried black-eyed peas

1/2 teaspoon kosher salt, plus more to taste

Pinch of saffron

2 tablespoons warm tap water

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

4 cups thin carrot rounds

1 red bell pepper, stemmed, seeded, and finely chopped

1 1/2 teaspoonsPersian Spice Mix

1 teaspoon finely chopped garlic

Freshly ground black pepper

1 teaspoon freshly squeezed lemon juice

2 teaspoons honey

2 tablespoons chopped fresh flat-leaf parsley leaves

Step 1
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.
Step 2
Meanwhile, put the saffron and water in a small bowl. Mix and set aside for at least 15 minutes and as long as overnight.
Step 3
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.
Step 4
Remove from the heat and set aside to cool. Stir in the lemon juice, honey, and parsley. Serve cold or at room temperature.

Reprinted with permission fromSoframizby Ana Sortun and Maura Kilpatrick, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Buy the full book fromAmazon.

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Reviews (3)

嗯。我觉得3叉是慷慨的。我做了这s pretty much exactly as written. The carrots are a little too crunchy; there's not enough liquid, making the spices seem sort of dry and stuck on; and as much as I love black-eyed peas, they are pretty dry in this dish. I did add half a tablespoon extra liquid, but I didn't want to vary from the recipe too much, just to be able to evaluate it. First, it takes way longer than 25 minutes to cook dry black-eyed peas. I bought them today, so they weren't stale, and it still took close to an hour. Then, after cooking the carrots, bell peppers, and onion for 10-12 minutes on low, there's really no liquid. The recipe calls for the black-eyed peas to be drained after cooking and soaking for awhile. Then it says to add the peas and "stew" until the peas are "glazed." With the ingredients as they are, there's just not enough oil or liquid to glaze them. The spices seem like a good, genuine Persian combination, but the technique is missing something. I do make a lot of Persian food for my husband; his very, very favorite khoresht (stew) is carrot. I didn't say anything about the recipe being "Persian-style," and he ate it without a single comment. And believe me, this man comments on his food if he likes it! I believe more lemon juice (half a teaspoon for all that food?) and more liquid would help, but I just didn't like it to experiment on it.
- sandalslawrence
- Philadelphia PA via Humboldt County, CA
- 6/20/2019
Outstanding flavors. I used Adeva persian spices. The honey and lemon sweetens it nicely so it is even good for kids.
- johnelling
- Santa Fe
- 2/15/2019
Oh my goodness, this is fantastic! The only modification I made was omitting the rose petals from the Persian Spice Mix, because I didn't have time to find or order them before I made this on New Year's Day. It's a perfect black eyed pea dish for vegetarians -- even if the peas don't bring me prosperity in 2017, at least I have a great new recipe! I served it with the Persian Rice recipe from epi, and some leftover chard. This is definitely going in the recipe rotation.
- sgrigsbyreis
- Washington, DC
- 1/2/2017