Recipe - Persian Carrots

Stephen Ceideburg
3 lg Or 4 medium carrots
1 Onion, cut or sliced up
8 Fresh dates
4 tablespoon Sultanas or currants
2 tablespoon Olive oil
100 ml Water
Salt and pepper to taste

This side dish with a difference goes very well with plainly grilled or
roasted chicken or braised lamb.

Wash 3 large or 4 medium carrots and Slice into rounds. Peel one onion and
slice. Stone 8 fresh dates (or substitute dried) and cut into slices
lengthwise. Have ready 4 tablespoons of currants or sultanas. Heat 2
tablespoons olive oil in a wide saucepan. Add all the prepared ingredients
and stirfry for a minute or two, then add 100 mL water, cover and bring to
a fast boil. Add salt to taste and put back the lid at an angle so that
steam can escape. Cook for about 10 minutes, stirring occasional ly, until
the carrots are tender and the water has evaporated. If water remains,
remove the lid and raise the heat to dry it off. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini