Black Eyed Peas & Corn
8 oz (227g) Black Eyed Peas 8 oz (227g) Corn (canned) 1/4 Bunch Fresh Parsley (0.5 oz / 14g) 3 oz (85g) Cilantro 2 Tomatoes 1 Small Onion 1 Fresh Lime 2 Tbsp Balsamic Vinegar Salt, Black Pepper Powder PREPARATIONS: 1- Soak the raw black eyed peas in water overnight. (Skip the step if using a canned one) 2- Mince the fresh parsley and cilantro. 3- Dice the onion and tomato. DIRECTIONS: 1- Drain the black eyed peas and transfer to a pot. 2- Add enough boiling water to cover the peas. 3- Cover the pot with a lid (leave a crack open for steam to evaporate), simmer the pot for about an hour or until the beans are cooked. (skip if using a can). 4- Transfer the peas to a bowl using a strainer spoon. 5- Add salt and allow it cool down for about 15 minutes. 6- Stir in the corns and minced parsley and cilantro. 7- Add diced tomatoes and onions. 8- Squeeze in a fresh lime. 9- Sprinkle with salt and black pepper powder. 10- Pour in balsamic vinegar. 11- Stir until well mixed.Read More
Black Eyed Peas & Corn Salad Calories & Nutrition Values
Black eyed peas and corn salad is filled with vitamins and antioxidants. Black eyed peas are very high in folate and manganese. Folate is recommended to pregnant women by doctors during and even before getting pregnant. This salad contains very high amounts of vitamin A and vitamin B6 and vitamin C. Three of most useful vitamins all at once. Vitamin A is responsible for cell growth and maintaining a healthy immune system. It is also know as the Vision vitamin due to its key for a good vision. Vitamin C is THE KEY to a healthy immune system. it's also one of the most unstable vitamins, therefor consumption of a fresh lime or fresh herbs are essential to receive enough vitamin C during the day. Black eyed peas and corn salad is ranked as grade A- in nutritional chart. It contains vitamins (as specified above), and high in minerals such as iron and also it contains high amounts of dietary fiber. I has no cholesterol. 3.5 oz (100g) of black eyed peas and corn salad has 87 calories (2 calories from fat.Read More
Khoresht Gheymeh (Split Yellow Peas)
- 1 Cup Split Yellow Peas
- 2 dried limes
- 1 Lb (453g) Ground Beef
- Vegetable Oil
- 1 Tbsp Rose Water
- 2 Onions
- Salt, Turmeric, Ground Chili Pepper
Persian spice mix (Advieh)
- 2 Tbsp Tomato Paste
- 1 Small Potato
- 1/4 Zafran (saffron)
1- Grate the Onion.
2- Soak Zafran (Saffron) In boiling water for 30 minutes.
3- Soak the dried limes in boiling water for 20 minutes.
4- Dice an Onion.
5- Slice the potato.
1- Fry the split yellow peas in vegetable oil in a pot, stir well and let it fry for few minutes.
2- Pour boiling water into the pot until it covers the split yellow peas, then cover the pot with the lid and let it simmer for 10 minutes over medium heat.
3- Pour the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as you prefer), and mix the mixture thoroughly.
4- Shape the ground beef mixture into small meatballs.
5- In a small pot, dip fry the diced onions in vegetable oil until translucent, then add turmeric, ground chili pepper, Persian Spice mix (advieh) and Tomato paste to it and stir.
6- Add the meatballs to the fried onion's pot to fry along.
7- Add the Split yellow peas to the pot, stir and pour boiling water until it covers the mixture.
8- Add the Cinnamon to the mixture.
9- Make holes in the dried limes and add it to the pot.
10- Add the Zafran (saffron) and the rose water to the pot, stir and cover the pot with the lid and continue simmering for 15 minutes.
11- Add the fried potato (Chips) when serve in plate.
Read more about Khoresht Gheymeh calories and nutritional facts