Spicy Uzbeki Carrots with Cranberries, Goji Berries and Pistachios
(thanks to kevinscooking.com)
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| Spicy Uzbeki Carrots |
These carrots are infused with caramelized onions, a tomato base with spicy cumin, saffron and cinnamon. The taste buds are then exposed to the sweetness of the cranberry and goji berries with a kick from the chillies, finally you get the zing of mint and crunch of the pistachio nuts.
Ingredients
3 tbs sunflower oil
1 red onion
6 cloves of garlic chopped finely
3 dried chillies or two birds eye chillies (add more or less according to taste)
1 tbs cracked black pepper
2 tbs tomato paste
1/2 tsp cinnamon
1 tsp of salt
6 large carrots sliced
2 tbs cranberries or other dried fruit
2 tbs goji berries
1/4 tsp saffron
400ml water
1 tbs honey
2 tbs chopped mint
2 tbs pistachio nuts
Heat the oil in a heavy based frying pan and start to saute the onions until soft on a low to medium heat. Then add the garlic, chillies and black pepper.
Next add the tomato paste, cumin and cinnamon and stir then cook for a further minute for the spices to infuse with the onions and garlic.
Then add the carrots, cranberries, goji berries, saffron, honey, salt and water, stir and cook for about a minute on a medium heat until the liquid is bubbling.
Reduce the heat slightly and cook for a further 10 to 12 minutes, or until the carrots are tender (add a bit more water if it gets too dry). By now the carrots should have a slight glaze from the honey, spices and tomato paste.
This dish can be served immediately garnished with the chopped mint and pistachio nuts or can be cooked before hand, covered and then reheated when needed.
For an accompaniment, in case the heat from the chillies is too hot, why not have an additional side dish of natural yogurt with zest of lemon sprinkled on top.
