Diana Henry's Uzbeki Carrots

101 COOKBOOKS
21Ingredients
40Minutes
200Calories

Ingredients

US|METRIC
  • 3 tablespoons clarified butter (or olive oil)
  • 1 onion (thinly sliced)
  • 2 tomatoes (cut into thin wedges, or canned equivalent if tomatoes are out of season)
  • 4 garlic cloves (finely chopped)
  • 2 serrano chiles (green, seeded and shredded)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • salt
  • black pepper
  • 10 carrots (about 1 1/4 lb. cut into batons, or thin rounds)
  • 1/2 cup dried currants (or other dried fruit)
  • 1 tablespoon dried barberries (optional)
  • 1/4 teaspoon saffron (stamens)
  • 1 1/2 cups water (plus more if needed)
  • 1 tablespoon tomato paste
  • 2 teaspoons honey (or to taste)
  • 1 tablespoon unsalted pistachios (shelled, coarsely chopped)
  • cilantro
  • mint leaves
  • yogurt
  • green onions
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    NutritionView More

    200Calories
    Sodium13% DV300mg
    Fat14% DV9g
    Protein10% DV5g
    Carbs9% DV26g
    Fiber24% DV6g
    Calories200Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol25mg8%
    Sodium300mg13%
    Potassium780mg22%
    Protein5g10%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber6g24%
    Sugars15g30%
    Vitamin A430%
    Vitamin C45%
    Calcium15%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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