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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Because a food processor grates the carrots too fine, I recommend that you grate them by hand for this recipe. Be sure to use the side of a grater with teardrop-shaped holes instead of the kind that look like the metal has been punched out from the back. The punched-out kind will turn the carrots to mush. Ingredients:
2 tablespoons golden raisins |
1/8 teaspoon crumbled saffron threads |
1 tablespoon plus 1 teaspoon hot water |
4 large carrots |
2 teaspoons ground coriander seeds |
1/2 teaspoon ground cumin |
1 tablespoon olive or vegetable oil |
1 tablespoon finely chopped fresh cilantro leaves |
freshly ground black pepper |
Directions:
1. In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins.
2. 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.
3. In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.
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