Pomegranate-Glazed Carrots |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The ubiquity of pomegranates in Morocco inspired food editor Maggie Ruggiero to add one nontraditional ingredient pomegranate juice to this very traditional meze; its tartness turns up the volume on all the flavors, and its color lends a beautiful mahogany sheen. Ingredients:
1 tablespoon olive oil |
1 pound carrots, cut diagonally into 1/4-inch-thick slices |
1 cup pomegranate juice |
1 (3-inch) cinnamon stick |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
3/4 teaspoon coriander seeds, toasted and lightly crushed |
Directions:
1. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and saut, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.
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