You know, even humble carrots really CAN be the star of the show and this recipe is proof. Believe me, you will never think of carrots as ordinary again. I would serve these with your favorite kale salad to start and alongside a purple potato mash. Now that would be one colorful plate!
Ingredients:
2 tablespoons clarified butter or olive oil or coconut 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 green serrano chiles, seeded and shredded
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
salt and 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 shelled unsalted pistachios, coarsely chopped