Makes about 4 cups

Smoky, salty, and addictive, these soybeans were inspired by a recipe for griddle-roasted peas in the pod in My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (University of California Press, 2007) by Niloufer Ichaporia King. Prep and Cook Time: 10 minutes.

How to Make It

Step 1

If using fresh edamame (skip this step with frozen soybeans), bring a large pot of salted water to a boil. Add edamame and boil 2 minutes. Drain and let cool.

Step 2

Heat a large skillet (preferably cast iron) over high heat. Toss in edamame, half at a time, and roast, turning with tongs, until blackened in several spots, 5 to 8 minutes. Pour into a bowl, toss with salt to taste, and serve immediately. To eat, pop peas out of pods with your fingers or teeth.

Step 3

Note: Nutritional analysis is per 1/2-cup serving.

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Ratings & Reviews

deannelc's Review

May 04, 2014
Quick & easy. My kids loved it.

ChelleyBones's Review

November 02, 2010
Quick and easy snack! My toddler loved it. Check out my blog at http://imapretendchef.blogspot.com

Emily2Peru's Review

August 10, 2009
Excellent taste and so simple to make. It brings out the best of the edamame. I let it cool and packed it in my lunch for the next day.