We love peas, and we are fans of Ottolenghi. We tried his Persian-inspired recipe using frozen peas: https://cooking.nytimes.com/recipes/1026665-spiced-pea-stew-with-yogurt?smid=ck-recipe-iOS-shareo
Our modifications: first, we found that the stew consistency at the end of cooking was less viscous than expected (more like a thin soup than a stew). In the future, we may reduce broth by 1/2 cup to 1 cup, instead of using all 4 cups). Second, although we used all of the spices called for in the recipe, we still found the stew underseasoned. We added 2 tsp Jamaican curry spice blend (from The Spice Shop in Notting Hill, London) and a dash of salt and sugar for balance. (Mar. 2025)
Cooking Adventures 