Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, 12-15 minutes. Meanwhile, add the saffron and turmeric to a small pot with the chicken stock and bring to a boil over medium heat. Reduce the heat and simmer to reduce the stock by half, about 10 minutes. Put the peas in a bowl with the chili pepper and the scallions and allow the peas to defrost. While the stock reduces, toast the seeds, over medium-low heat, in a small skillet until fragrant, about 2 minutes. Drain the potatoes well and add them to the bowl with the peas. Pour in the stock while the potatoes are hot. Sprinkle with the seeds and dress with the lemon juice and EVOO, three turns of the bowl. Toss to combine, season with salt, to taste, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love