Simmered Carrots with Cumin and Orange

Simmered Carrots with Cumin and Orange Serves 8

This slow-cooking technique (Jean-Georges calls the result a confit) intensifies the flavor of the carrots. And you can make this dish days in advance; just refrigerate, then reheat; even in a microwave. Add the lemon juice and cilantro at the last minute. Jean-Georges serves this almost as a sauce with unsauced steamed fish or with Sautéed Chicken with Green Olives and Cilantro.

Other necessary recipes: Sautéed Chicken with Green Olives and Cilantro

1 pound carrots, the fresher the better, preferably about 3/4 inch at their thickest part and 6 to 8 inches long 1 teaspoon cumin seeds (not ground cumin) 1 teaspoon grated or minced orange zest 1 teaspoon minced garlic 4 tablespoons extra virgin olive oil Pinch salt 1/8 teaspoon sugar 1 cup orange juice, preferably freshly squeezed 1 teaspoon lime or lemon juice 2 tablespoons chopped cilantro Trim and peel the carrots; leave them whole if they are the size recommended above (if your carrots are bigger, peel them and cut them into chunks or in half the long way). Select a saucepan large enough to hold them, and place the cumin, orange zest, garlic, oil, salt, sugar, and orange juice in it. Turn the heat to medium and bring to a boil, stirring. Add the carrots, cover, and turn the heat to low. The mixture should be bubbling gently, not vigorously, whenever you remove the cover. Cook, virtually undisturbed (you can check the progress if you like) for about 1 1/2 hours, or until the carrots are very tender but not yet falling apart. Gently stir the lime juice into the carrots. Sprinkle with cilantro, stir once, and serve.

[ Home ] [ Up ] [ Mint Tea ] [ African Beef Peanut Butter Stew ] [ Bastilla with Sauce Marrakech ] [ Beef Kebabs with Couscous Salad ] [ Chicken and Zucchini Couscous ] [ Chicken Couscous ] [ Chicken Tagine with Olives and Roast Peppers ] [ Fish with Papaya ] [ Grilled Butterflied Leg of Lamb with Couscous ] [ Groundnut Stew ] [ Moroccan Beef and Vegetable Couscous with Harissa ] [ Moroccan Lamb Chops ] [ Moroccan Spice Braised Chicken ] [ Moroccan-Style Roast Leg of Lamb ] [ Sautéed Chicken with Green Olives and Cilantro ] [ Vegetable Couscous ] [ Couscous Salad ] [ Fresh Tomato Salad with Preserved Lemon ] [ Butternut-Squash Couscous ] [ Casbah Couscous ] [ Fried Okra ] [ Moroccan Peanut Couscous with Peas ] [ Moroccan Vegetable Couscous ] [ Preserved Lemons ] [ Chicken Stock ] [ Simmered Carrots with Cumin and Orange ]