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Spicy Uzbeki Carrots with Currants, Goji Berries and Pistachios

These Uzbeki Carrots get infused with an incredible caramelized onion and tomato base, get punched from the left by spicy cumin, saffron and cinnamon

These Uzbeki Carrots get infused with an incredible caramelized onion and tomato base, get punched from the left by spicy cumin, saffron and cinnamon then a one-two punch by dried currants and goji berries for a little sweetness, and then get a refreshing kick from cilantro, mint and a crunchy topping of chopped pistachios.

Ingredients

3 tbsp olive oil

1 red onion thinly sliced

5 garlic cloves finely chopped

2 green Serrano chiles seeded and diced

1 tsp freshly cracked black pepper

2 tbsp tomato paste

1/4 tsp ground cinnamon

1/2 tsp ground cumin

salt

6 large carrots cut on the bias into 2 inch pieces

1/4 cup Farm Fresh Nuts Dried Cranberries

2 tbsp goji berries

1/4 tsp saffron stamens

1 1/2 cups water plus more if needed

1 tbsp honey

2 tbsp Farm Fresh Nuts Raw Shelled Pistachio Kernels coarsely chopped

2 tbsp mint leaves chopped

1 cup plain yogurt

1 lemon

Instructions

Heat the oil in a large cast iron pan or skillet sauté the red onion over medium heat for a minute then add the diced garlic, chile and black pepper until they begin to soften.

Add the tomato paste, cinnamon and cumin. Stir to incorporate and cook for another minute.

Add the carrots, currants, goji berries, saffron, honey and water. Stir and bring to a boil.

Reduce the heat and simmer until the carrots are fork tender and liquid is costing the carrots, 20 minutes. Season with a pinch of kosher salt.

Zest half the lemon and in a small bowl whisk together with the yogurt. Garnish the carrots with chopped mint and the pistachios. Serve with lemon yogurt.

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