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Persian-Style Carrots with Dried Apricots
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Serves 2
I love the Persian way of combining savory foods with the sour and the sweet and putting dried fruit into grain and vegetable dishes. Here are carrots cooked in that manner. I came up with this recipe one Christmas and served it with Red Peppers Stuffed with Herbed Rice in the Persian Manner. Indeed, this dishis as perfect for feasts as it is for everyday eating.
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2 Tbs Olive oil |
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1 small Onion, diced |
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4 Carrots, sliced |
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6 Turkish apricots, diced |
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1 Tbs Sugar |
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1/4 tsp Salt |
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1/2 C Vegtable or Chicken stock
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Heat the oil and saute onions, apricots and carrots until browning. |
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Stir in the Sugar and salt. |
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Pour in the Stock and bring to a boil. |
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Cover and let simmer on medium heat until the liquid is absorbed and the carrots are tender. About 5 minutes. Serve.
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"World Vegetarian" by Madhur Jaffrey, 1999 ISBN: 0-609-80923-7 |
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