Moroccan Spicy Carrots
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 as a first course
- 1/2 teaspoon ground cumin
- freshly ground black pepper
- 4 large carrots
- 2 tablespoons golden raisins
- 1 tablespoon olive or vegetable oil
- Carbohydrate 11 g(4%)
- Fat 4 g(6%)
- Fiber 3 g(11%)
- Protein 1 g(2%)
- Saturated Fat 0 g(1%)
- Sodium 52 mg(2%)
- Calories 79
Preparation In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins. While raisin mixture is standing, cut carrots into 3-inch lengths and, using side of a grater with teardrop-shaped holes, grate sides of carrots, discarding woody center cores. In a small heavy skillet stir together coriander seeds, cumin, and oil and cook over moderate heat until fragrant, about 1 minute. In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.
Preparation In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins. While raisin mixture is standing, cut carrots into 3-inch lengths and, using side of a grater with teardrop-shaped holes, grate sides of carrots, discarding woody center cores. In a small heavy skillet stir together coriander seeds, cumin, and oil and cook over moderate heat until fragrant, about 1 minute. In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.
