Koryo spicy carrots from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 28) by Caroline Eden and Eleanor Ford

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Notes about this recipe

  • alysekstokes on February 12, 2026

    A fresh and bright side dish to go with any number of meals. The spices paired with the sweet/tart vinaigrette is a really refreshing combination.

  • jenburkholder on July 15, 2020

    These are DELICIOUS, spicy and “different,” and keep very well in the fridge. They made a gorgeous component of a packed lunch. I used walnut oil instead of sunflower oil and it was an unobtrusive sub.

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