Toss the shelled, blanched peas with some aromatic basmati rice, minced fresh mint leaves, a little lemon zest and juice, and a handful of raisins or currants and you have a delightful rice salad, which can double as a side for curry. Don’t like raisins? Use currants, chopped dried apricots, or leave them out entirely. Sprinkle with some toasted cashews to the salad for added crunch. Remove from heat, keep covered, and let steam for 10 minutes. If using frozen peas, they are already blanched, so defrost them by placing them in a strainer and running lukewarm water over them for a minute.
