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Braised Green Peas With Pilaf

May 27, 2014


Forget about all my favourite, my 'all time best' or 'absolutely my most beloved' recipes I've posted here so far. 

Can something  I've tasted for the first time in my 30, like salmon, be my real favourite? Or truffles pasta I ate during that visit to my friend's grandma in Pula, the land of truffles, until when the only kind I knew were the button mushrooms? Or black rice that seemed too extravagant until its price was discounted at the store? Nope.

One's true love is what they make for your pleasure only the day you arrive at your grandma's and you wait for with a spoon too big for your hand. Or what puts a smile on your face when you get back from school and it is what you see once you tilt the lid of the boiling pot on the stove?

It is what you have always loved and ate with great apetite as long as you can remember. For me it is this, braised peas with simple pilaf. 

Bezelye Pilav

Braised Green Peas With Pilaf

Serves 4

Kitchenware required:

  • wide and shallow pan for the pilaf


For the peas:

  • 1 tablespoon butter
  • 1 onion
  • 1 teaspoon red pepper paste (optional)
  • 1 ripe tomato, diced
  • 500 g green peas
  • 1 small potato, diced

For the pilaf:

  • 2 cups rice
  • 3 tablespoons butter
  • 2 cups boiling water


  1. Melt butter over medium heat. Add onion and saute until transluscent for 8-10 minutes. Add red pepper paste, mashing it with the back of a spoon to smear it to onions.
  2. Add tomatoes, peas and potatoes. Cook stirring occasionally for 5 minutes. Add boiling water just enough to cover the peas. Add salt. Cover and reduce heat to minimum. Cook for 20-25 minutes, or until peas are tender.

Serve on top or next to pilaf.


  1. Soak rice in a bowl with 4 cups boiled water and 1 teaspoon salt for at least 20 minutes.
  2. Wash and drain the rice.
  3. Melt butter in the pan over medium-high heat. As butter starts to bubble add rice. Keep stirrinf for 2-3 minutes until transluscent. Add 2 cups boiling water and salt. Level the surface with the back of a spoon and cover the lid. Reduce heat to minimum. Cook for 10 minutes, or until holes appear on the surface. Remove from heat and leave covered to brew for 10 minutes.
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