Persian-Style Carrots and Black-Eyed Peas
Persian-Style Carrots and Black-Eyed Peas is a flavorful Continental Global Delicacies dish prepared with quality ingredients. In a medium-sized saucepan, combine the black-eyed peas and 4 cups water and bring to a boil over high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn 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.
Meanwhile, put the saffron and water in a small bowl.
Mix and set aside for at least 15 minutes and as long as overnight.
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.
Remove from the heat and set aside to cool.
Stir in the lemon juice, honey, and parsley.
Serve cold or at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.