Saturday, March 20, 2010

Sweet Cardamomed Carrots (Helawat al Jazr)

Saudi Arabia, Gulf States, Iraq
1 pound carrots, peeled and finely grated
1 cup plus 2 tbsp. sugar
2 cups low-fat milk
1/4 tsp. ground cardamom
2 tsp. grated lemon peel
2 tbsp. butter
2 tbsp. flour

pine nuts, pistachios, almonds, raisins

Steam the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.

Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat with the flour mixture, and toss for 3 or 4 minutes.

Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally. Pour into individual serving dishes and garnish with nuts and raisins

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