What an unexpectedly delicious way to eat carrots! The tomato and currant mixture turns into a lovely sweet and savory mixture. Serve as a side dish with other Mediterranean flavors. Adapted from 101 Cookbooks.

Ingredients

• 3 T olive oil
• 1 yellow onion, thinly sliced
• 14.5 oz can diced tomatoes
• 4 garlic cloves, peeled and crushed
• 2 green serrano chiles, seeded and finely chopped
• 1/4 t ground cinnamon
• 1/2 t ground cumin
• 10 carrots (about 1 1/4 lb) cut into thin rounds
• 1/2 c dried currants
• 1/4 t saffron
• 1.5 c water, plus more if needed
• 1 T tomato paste
• 2 t honey, or to taste
• 1 T shelled unsalted pistachios, coarsely chopped
• Handful of mint, coarsely chopped
• 1 green onion, sliced thin on a bias
• 1 c greek yogurt
• salt and black pepper

Instructions

1. In a large skillet, heat oil over medium heat and add onion.
2. Cook until it begins to soften, about 5-10 minutes.
3. Add garlic and chiles and cook for another minute.
4. Add cinnamon and cumin and cook for another minute.
5. Add carrots, dried currants, saffron, water, chopped tomatoes, tomato paste, and honey. Add a couple of pinches of salt and pepper.
6. Bring to a boil, then reduce heat and simmer until carrots are completely tender, 20-25 minutes. (The mixture should remain moist but not be swimming in juice. If it gets too dry, add a little more water. If it is too sloppy, turn up the heat and boil off some of the liquid.)
7. When the carrots are done, taste for seasoning and balance. The mixture should be sweet and savory.
8. Serve with a generous dollop of yogurt, pistachios, mint, and green onions.