Skip to main content
Epicurious
Gourmet

Moroccan Spicy Carrots

3.5

(12)

Because a food processor grates the carrots too fine, I recommend that you grate them by hand for this recipe. Be sure to use the side of a grater with teardrop-shaped holes instead of the kind that look like the metal has been punched out from the back. The punched-out kind will turn the carrots to mush.

Recipe information

  • Yield

    Serves 4 as a first course

Ingredients

2 tablespoons golden raisins
1/8 teaspoon crumbled saffron threads
1 tablespoon plus 1 teaspoon hot water
4 large carrots
2 teaspoons ground coriander seeds
1/2 teaspoon ground cumin
1 tablespoon olive or vegetable oil
1 tablespoon finely chopped fresh cilantro leaves
freshly ground black pepper

Preparation

  1. Step 1

    In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins.

    Step 2

    While raisin mixture is standing, cut carrots into 3-inch lengths and, using side of a grater with teardrop-shaped holes, grate sides of carrots, discarding woody center cores. In a small heavy skillet stir together coriander seeds, cumin, and oil and cook over moderate heat until fragrant, about 1 minute.

    Step 3

    In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.

TagsSaladSlawMoroccanNorth AfricanAfricanCarrotRoot VegetableVegetableRaisinDried FruitFruitSaffronHerbs & SpicesSideDinnerLunchVeganVegetarianGluten FreeDairy FreeNut FreeEasySauteGourmet
Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.