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Ingredients
- 5 lb fresh peas
- 4 x scallions
- 1 1/4 c. oil or possibly 1 c. butter
- 1 1/2 lb tomatoes, peeled strained or possibly 1 Tbsp. tomato paste diluted with:
- 2 c. water
- 3 Tbsp. dill -- minced salt & pepper to taste water as needed
Method
- Shell, wash and drain peas.
- Chop white part of the scallions into small pcs., and the green part into lge.
- pcs.
- Heat oil in large pot.
- Add in the scallions and cook till soft but not browned.
- Add in the peas and brown very lightly.
- Add in the tomatoes (or possibly the diluted paste), dill, salt, and pepper.
- Add in sufficient water to half cover the peas.
- Cover the pot.
- Cook over medium heat till only the oil remains and the liquid has been absorbed (about.
- 45 minutes.).
- NOTE: You can make this without the tomatoes, if you wish.
- In which case, add in just sufficient water to cover the peas.
