Moroccan Spicy Carrots

Moroccan Spicy Carrots

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons golden raisins

  • teaspoon crumbled saffron threads

  • 1

    tablespoon plus 1 teaspoon hot water

  • 4

    large carrots

  • 2

    teaspoons ground coriander seeds

  • ½

    teaspoon ground cumin

  • 1

    tablespoon olive or vegetable oil

  • 1

    tablespoon finely chopped fresh cilantro leaves

  • Freshly ground black pepper


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. 3. In a small heavy skillet stir together coriander seeds, cumin, and oil and cook over moderate heat until fragrant, about 1 minute. 4. In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.


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