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Name: Persian Carrots
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: salt and pepper to taste; 1 Onion, sliced; 4 tb Sultanas or currants; 3 lg Or 4 medium carrots; 100 ml Water; 8 Fresh dates; 2 tb olive oil; Stephen Ceideburg

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INGREDIENTS

salt and pepper ; to taste
1 Onion, sliced
4 tb Sultanas or currants
3 lg Or 4 medium carrots
100 ml Water
8 Fresh dates
2 tb olive oil
Stephen Ceideburg

Servings

INSTRUCTIONS

This side dish with a difference goes very well with plainly grilled or roasted chicken or braised lamb. Wash 3 large or 4 medium carrots and Slice into rounds. Peel one onion and slice. Stone 8 fresh dates (or substitute dried) and cut into slices lengthwise. Have ready 4 tablespoons of currants or sultanas. Heat 2 tablespoons olive oil in a wide saucepan. Add all the prepared ingredients and stir-fry for a minute or two, then add 100 mL water, cover and bring to a fast boil. Add salt to taste and put back the lid at an angle so that steam can escape. Cook for about 10 minutes, stirring occasional- ly, until the carrots are tender and the water has evaporated. If water remains, remove the lid and raise the heat to dry it off. Serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93. Courtesy Mark Herron.

NOTES

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Persian Carrots

salt and pepper to taste
1 Onion, sliced
4 tb Sultanas or currants
3 lg Or 4 medium carrots
100 ml Water
8 Fresh dates
2 tb olive oil
 Stephen Ceideburg

This side dish with a difference goes very well with plainly grilled or  roasted chicken or braised lamb.    Wash 3 large or 4 medium carrots and Slice into rounds. Peel one onion and  slice. Stone 8 fresh dates (or substitute dried) and cut into slices  lengthwise. Have ready 4 tablespoons of currants or sultanas. Heat 2  tablespoons olive oil in a wide saucepan. Add all the prepared ingredients  and stir-fry for a minute or two, then add 100 mL water, cover and bring to  a fast boil. Add salt to taste and put back the lid at an angle so that  steam can escape. Cook for about 10 minutes, stirring occasional- ly, until  the carrots are tender and the water has evaporated. If water remains,  remove the lid and raise the heat to dry it off. Serve.    Posted by Stephen Ceideburg    From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93.  Courtesy Mark Herron.

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Nutrition

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Serving Size: 1 Serving (14g)
Recipe Makes: 4 Servings

Calories: 30
Calories from Fat: 30 (100%)

Amt Per Serving		% DV

	Total Fat 3.4g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 39.2mg		1 %
Potassium 0.2mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 30

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