Carrots with Raisins & Dates

Carrots with Raisins & Dates
Serves: 4
 

An Iranian dish from Madhur Jaffrey’s “World of the East Vegetarian Cooking”)
Ingredients
  • 5 medium carrots, sliced diagonally into ¼ inch thick ovals
  • 1 medium onion, cut into ¼ inch thick half rings
  • 4 Tbsp. unsalted butter
  • ¼ cup raisins
  • ¼ cup pitted dates, cut into ¼ inch thick slivers
  • ½ tsp. salt
  • ¼ tsp. sugar

Instructions
  1. Melt butter in a medium skillet over medium heat.
  2. Add carrots, onion, raisins, & dates.
  3. Stir & fry gently for 5 minutes.
  4. Add the salt & sugar. Stir & fry for another 4 to 5 minutes, until carrots are just tender & onion is soft.

 

Morrocan Cinnamon Carrots

Morrocan Cinnamon Carrots
Author: 
Recipe type: Side Dish
Cuisine: Morrocan
 

This recipe is so simple and ubiquitous in North Africa with almost every meal having some form of it.
Ingredients
  • 1 pound carrots, coarsely grated (about 4 cups)
  • ¼ cup sunflower oil or extra-virgin olive oil
  • 3 to 4 tablespoons fresh lemon juice
  • ¼ cup chopped fresh cilantro
  • 2 to 4 cloves garlic, mashed or minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1-2 Tbsp honey
  • ¼ cup raisins, soaked in warm water for a 10 minutes and then chopped.
  • 1 teaspoon sweet paprika
  • Pinch of salt

Instructions
  1. In a large bowl, mix together all the ingredients.
  2. Cover and let marinate inthe refrigerator for at least 2 hours or up to 2 days.
  3. Served chilled or at room temperature.