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Epicurious
Gourmet

Moroccan Spicy Carrots

3.5

(12)

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.

Recipe information

  • Yield

    Serves 4 as a first course

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

Preparation

  1. Step 1

    In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins.

    Step 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.

    Step 3

    In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.

TagsSaladSlawMoroccanNorth AfricanAfricanCarrotRoot VegetableVegetableRaisinDried FruitFruitSaffronHerbs & SpicesSideDinnerLunchVeganVegetarianGluten FreeDairy FreeNut FreeEasySauteGourmet
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