Middle Eastern Olive Oil Braised Spring Peas with Fresh Herbs and Lemon
Tender spring peas slowly braised in fruity olive oil with warm spices, fresh dill, and a bright squeeze of lemon create a silky, aromatic dish. This traditional Middle Eastern preparation transforms simple peas into an elegant side dish perfect for springtime gatherings.
Ingredients
- 500g fresh or frozen spring peas
- 120ml extra virgin olive oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 240ml vegetable stock
- 1 large lemon, juiced and zested
- 30g fresh dill, roughly chopped
- 15g fresh mint leaves, torn
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Aleppo pepper or pinch of red pepper flakes
- 2 tablespoons toasted pine nuts for garnish
Instructions
Heat the olive oil in a wide, deep skillet or braising pan over medium-low heat until shimmering.
Add the sliced onion and cook gently for 8-10 minutes, stirring occasionally, until soft and translucent but not browned.
Add the sliced garlic and cook for another 2 minutes until fragrant.
Stir in the cumin, coriander, and turmeric, cooking for 30 seconds until the spices bloom and become aromatic.
Add the peas to the pan along with the vegetable stock, salt, and black pepper, stirring to combine.
Reduce heat to low, cover the pan, and braise gently for 15-20 minutes until the peas are very tender and have absorbed the flavours of the olive oil and spices.
Remove from heat and stir in half the fresh dill, half the mint, the lemon juice, and lemon zest.
Transfer to a serving dish and garnish with remaining fresh herbs, Aleppo pepper, and toasted pine nuts.
Serve warm or at room temperature with crusty bread to soak up the fragrant olive oil.
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