Persian-Style Carrots And Black-Eyed Peas Recipe

Name: Persian-Style Carrots And Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 teaspoons; 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

Servings: persons

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 teaspoons
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

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.
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.
3
Place a large saute 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.
4
Remove from the heat and set aside to cool. Stir in the lemon juice, honey, and parsley. Serve cold or at room temperature.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup dried black-eyed peas, 1/2 teaspoon kosher salt, plus more to taste, Pinch of saffron, 2 tablespoons warm tap water, and more.

Yes, Persian-Style Carrots And Black-Eyed Peas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Persian-Style Carrots And Black-Eyed Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions