It is peak pea season and we can’t think of a better, easier, more delightful way to eat them than this simple recipe from Canal House Cooking Vol. 3
“The idea is to pull the peas out of the pods with your teeth, just as you would eat an artichoke leaf. The charred bits of the pod and the salt sticks to your lips, flavoring the tender peas.”
Christopher Hirsheimer and Melissa Hamilton got the recipe from Niloufer Ichaporia King, who wrote My Bombay Kitchen: Traditional and Modern Parsi Home Cooking. We’re thinking Niloufer’s down-and-dirty approach would work just great with fresh green chickpeas as well.
Serves 2 to 4
Extra-virgin olive oil
1 pound English peas in their pod (preferably organic)
Maldon or other coarse, flaky salt
Pour a little extra-virgin olive oil in a large cast iron pan. Wipe the pan out with a paper towel, leaving the thinnest film of oil. Heat the pan over high heat. When it’s very hot, add the peas in their pods in a single layer, turning them with a spatula until they turn from bright green to a blistery blackened olive color. Work in batches. Transfer to a plate, sprinkle with salt and serve right away.
Related post: Canal House Cooking: Home Cooks as Indie Publisher
With thanks to our friends at Canal House Cooking!