In a bowl, combine the sour cream and egg yolk until very smooth.
1 1/3 cups loosely packed fresh flat-leaf parsley leaves.1/2 cup coarsely chopped red onion.
1 1/2 tablespoons pomegranate molasses.1 1/2 tablespoons fresh lemon juice.1 1/2 tablespoons sherry vinegar.
1 1/2 teaspoons Aleppo pepper.1 1/4 teaspoons kosher salt.
Place all ingredients in a food processor.
Pulse until evenly chopped, about 10 times.Reserve 1/2 cup of the potato cooking water, then drain the peas and add them to the skillet.. Add the potatoes and the reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring.
Add the mint, chives and lemon juice and season with salt and pepper.Remove the skillet from the heat and stir in the watercress.
Transfer the vegetables to a warmed bowl and serve..Originally appeared: April 2004.Credit: Bridget Hallinan.