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Vegetarian, Maghreb and Middle East

Turkish style peas with pilaf rice

Turkish style peas are carrots and potatoes simmered with peas in olive oil, tomato paste and dill, served alongside a pilaf rice with vermicelli. It serves 4, takes 50 minutes, is rated easy, and costs about €1.60 per person. The key is cooking the vegetables gently, almost like steaming, and stirring in the dill at the very end.

Tonight, everyday Turkish home cooking, peas, carrots and potatoes simmered in olive oil and dill, with golden pilaf rice on the side.

Turkish style peas with pilaf rice
Total time
50 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Spring
The kids
They generally like it

This is a vegetable dish that doesn't hide its vegetables under a heavy sauce. Carrots and potatoes simmer gently in a base of tomato paste and olive oil, with just enough water to cook them almost like steaming. The peas go in at the very last stage, so they keep their bright color and a bit of bite, and fresh dill adds a herbal lift that feels different from heavier stews.

It's a weeknight recipe that needs very little attention once the vegetables are in the pot. The pilaf rice with golden vermicelli pairs well without competing with the stew, and kids tend to accept peas easily when they're lightly sweetened like here. Serve this on a spring evening, when the first new carrots are still tender, as a main dish or alongside grilled meat.

The ingredients

4 people

Frozen foods

  • Frozen peas 500 g

Fruits and vegetables

  • Carrots 3
  • Potatoes 3
  • Onion 1
  • Fresh dill 1 bunch

Pantry

  • Tomato pasteoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Sugaroften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Vermicellioften in the pantry 50 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 20 g

Allergens Gluten, Lactose

The step by step recipe

  1. Peel the carrots and potatoes and cut them into dice, thinly slice the onion.

    Keep the dice about one centimeter for even cooking.

  2. Sauté the onion in the oil, add the tomato paste and the diced vegetables. 8 min

    Cook the tomato paste for a minute before adding liquid, it loses its metallic taste.

  3. Add a glass of water, the sugar and the salt, cover and let simmer over low heat. 20 min

    You only need a little water, the vegetables cook almost like steaming.

  4. Add the peas, continue cooking and finish with the chopped dill. 10 min

    Frozen peas only need a few minutes to cook.

  5. Brown the vermicelli in the butter, add the rice, twice its volume of salted water, cover and cook over low heat until the water is absorbed. 15 min

    Let the pilaf rest for ten minutes under a towel before fluffing it with a fork.

Our tips to get it right

  • Cut the carrots and potatoes into similarly sized dice so they cook at the same rate.
  • Add the dill off the heat or right at the end, prolonged cooking makes it lose its fragrance.
  • Taste the vegetable broth before adding the peas, that's the moment to adjust the salt.

The variations

  • Swap the potatoes for diced small zucchini for a more spring like version.
  • Stir in cooked chickpeas at the end to turn this vegetable dish into a heartier, protein rich meal.
  • For a quick kids version, spoon the stew straight over plain white rice without bothering to brown the vermicelli.

What to serve it with

  • Plain yogurt or fromage blanc
  • A cucumber and dill salad
  • Warm flatbread

Storage

The stew keeps for 2 to 3 days in the fridge in a sealed container, and it freezes well once cooled. The pilaf rice also keeps for 2 days chilled, but it tastes best made fresh. Reheat gently on the stove with a splash of water to loosen the sauce.

Questions about this dish

Can you use fresh peas instead of frozen?

Yes, if you find fresh tender peas, shell them and add them at the end of cooking just like the frozen ones. Give them a few extra minutes and taste often so they stay firm.

Can you make this dish ahead of time?

The vegetable stew is great made a day ahead, its flavor actually improves overnight. Cook the pilaf rice at the last minute so it stays fluffy and well separated.

Why add sugar while cooking the vegetables?

The sugar helps the peas keep their green color and softens the slight acidity of the tomato paste. It's a small amount, the dish still tastes savory rather than sweet.

Can you replace the vermicelli in the pilaf rice?

You can simply cook plain rice without vermicelli, the dish will still work well. The golden vermicelli just adds extra crunch and a toasted flavor typical of Turkish style pilaf.

How long does it take to make Turkish style peas with pilaf rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Turkish style peas with pilaf rice?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Turkish style peas with pilaf rice cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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