Spicy Uzbeki Carrots with Currants, Goji Berries and Pistachios

• Vegetarian
• Gluten free

• Produce

  • 6 Carrots, large
  • 1/4 cup Currants, dried
  • 5 Garlic cloves
  • 2 tbsp Goji berries
  • 1 Lemon
  • 2 tbsp Mint, leaves
  • 1 Red onion
  • 2 Serrano chiles, green

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 tsp Black pepper, freshly-cracked
  • 1/4 tsp Cinnamon, ground
  • 1 Kosher salt
  • 1/4 tsp Saffron stamens

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground
  • 2 tbsp Pistachios

• Dairy

  • 1 cup Yogurt, Plain

• Liquids

  • 1 1/2 cups Water

Found on keviniscooking.com

Description

Ingredients

• 3 tbsp olive oil
• 1 red onion, thinly sliced
• 5 garlic cloves, finely chopped
• 2 green Serrano chiles, seeded and diced
• 1 tsp freshly cracked black pepper
• 2 tbsp tomato paste
• ¼ tsp ground cinnamon
• ½ tsp ground cumin
• kosher salt
• 6 large carrots, cut on the bias into 2 inch pieces
• ¼ cup dried currants, or other dried fruit
• 2 tbsp goji berries
• ¼ tsp saffron stamens
• 1½ cups water, plus more if needed
• 1 tbsp honey
• 2 tbsp pistachios, coarsely chopped
• 2 tbsp mint leaves, chopped
• 1 cup plain yogurt
• 1 lemon

Directions

• Heat the oil in a large cast iron pan or skillet sauté the red onion over medium heat for a minute then add the diced garlic, chile and black pepper until they begin to soften.
• Add the tomato paste, cinnamon and cumin. Stir to incorporate and cook for another minute.
• Add the carrots, currants, goji berries, saffron, honey and water. Stir and bring to a boil.
• Reduce the heat and simmer until the carrots are fork tender and liquid is costing the carrots, 20 minutes. Season with a pinch of kosher salt.
• Zest half the lemon and in a small bowl whisk together with the yogurt. Garnish the carrots with chopped mint and the pistachios. Serve with lemon yogurt.