Although we had a lovely time shelling and eating fresh peas recently, we know that some people just don’t have the time or wherewithall to shell. So we offer up two great strategies from Improvised Life’s Archives (they both make great hors d’ouevres): Iron Skillet-Blistered Peas-in-their-Pods via Christopher Hirsheimer and Melissa Hamilton of The Canal House who got the recipe from Niloufer Ichaporia King, author of My Bombay Kitchen: Traditional and Modern Parsi Home Cooking.
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