Sweet and Sour Carrot Khoresh2014-12-13
- Servings : 4-8
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
A khoresh is basically a stew, often including meat, but there are many vegetarian versions. They are usually served with rice, but if the liquid is reduced further this Sweet and Sour Carrot Khoresh can make a great accompaniment to roasted meats or other vegetable dishes. Carrots are a very common vegetable dish and this makes for a more interesting alternative to just boiling them.
- 1½ tbsp ghee or vegetable oil
- 160g red onions, thinly sliced
- 750g carrots, sliced
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¾ tsp ground cinnamon
- ¼ tsp saffron threads, soaked in 1 tbsp hot water
- 250ml water, plus extra as required
- 120g sugar
- 3 tbsp lemon or lime juice
- 1 tbsp white wine vinegar
- 170g pitted, partially re-hydrated prunes
In a large saucepan, heat the oil over a medium heat. Add the onions and stir fry for about 5 minutes until they are translucent.
Add the carrots and stir fry for 5 minutes. Add the salt, pepper, cinnamon and saffron water and stir fry for another minute. Add 250ml water, sugar, lemon or lime juice, vinegar and prunes and bring to the boil.
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally, until the carrots are tender. Add more water as required or reduce further. Check the seasoning and serve warm.