Persian Style Carrots and Black Eyed Peas
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 Persian 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
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