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Moroccan Carrots
Mmm-mm. Sweet and salty and tangy and spicy and just a hint of hot. Serve with: tomato and cucumber in minted yogurt, and lentil soup (and lamb, if you're a meat-eater).
1 lb carrots
1/4 c dried fruit, in 1/4" pieces (I used whole dried cranberries; apricots or raisins would be more authentic, though)
2 tbl olive oil (or more...I used more)
1/8 tsp saffron, crumbled
hot water
splash lemon juice
2 tsp cumin
2 tsp coriander
dash cinnamon
1/2 tsp dried orange peel (or orange zest)
1 clove garlic, finely chopped
pinch fenugreek (optional)
dash cayenne (or more, to taste -- alternately, use a flavorful pepper flake; I'm fond of Aleppo)
1 tsp ground ginger
fresh cilantro, chopped
salt to taste
1/4 c nuts (I used walnuts because that's what I had on hand. However, I think almonds, hazelnuts, chestnuts, pine nuts or pecans are all more appropriate in north African cuisine.)
freshly ground pepper
Put dried fruit in small bowl with lemon juice and crumbled saffron. Add just enough hot water to cover. Let soak at least 10 minutes (preferably 30).
Heat olive oil gently in large saute pan with cumin, coriander, garlic, cinnamon, and fenugreek, until fragrant.
Meanwhile, slice carrots diagonally, 1/4" thick. Put carrots in pan with olive oil & spices. Pour in dried fruit, and turn up heat until most of the liquid is gone. Turn heat back down & saute carrots until they begin to soften. Add cayenne, ginger, cilantro, salt, and nuts. Saute for five more minutes, or until nuts are heated through. Add pepper.
Serve hot or cold.
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