The Recipe

Diana Henry's Uzbeki Carrots

Name: Diana Henry's Uzbeki Carrots
Prep time: 10 min
Cook time: 30 min
Ingredients: 3 tablespoons clarified butter or olive oil 1 onion, thinly sliced; 2 tomatoes, cut into thin wedges (or canned equivalent if tomatoes are out of season); 4 garlic cloves, finely chopped 2 green serrano chiles, seeded and shredded 1/4 teaspoon ground cinnamon 1/2 teaspoon ground cumin salt and black pepper 10 carrots (about 1 1/4 lb.) cut into batons, or thin rounds 1/2 cup dried currants, or other dried fr; 1 tablespoon shelled unsalted pistachios, coarsely chopped; to serve: salted yogurt, chopped green onions, cilantro and/or mint leaves

COOK TIME : 30 minutesPREP TIME : 10 minutes

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Ingredients

DESCRIPTION

The most interesting carrot recipe I've attempted in a long time - infused with fragrant spices like saffron, cumin, and cinnamon. Punctuated by dried fruit, savory from caramelized onions and tomatoes, with spots of fresh, green herbaceousness from mint, and chiles, and cilantro. Things just get increasingly delicious from there.

INGREDIENTS

3 tablespoons clarified butter or olive oil 1 onion, thinly sliced
2 tomatoes, cut into thin wedges (or canned equivalent if tomatoes are out of season)
4 garlic cloves, finely chopped 2 green serrano chiles, seeded and shredded 1/4 teaspoon ground cinnamon 1/2 teaspoon ground cumin salt and black pepper 10 carrots (about 1 1/4 lb.) cut into batons, or thin rounds 1/2 cup dried currants, or other dried fr
1 tablespoon shelled unsalted pistachios, coarsely chopped
to serve: salted yogurt, chopped green onions, cilantro and/or mint leaves

DIRECTIONS

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NUTRITION