Carrots braised with cumin, saffron and garlic from The Cranks Bible: A Timeless Collection of Vegetarian Recipes by Nadine Abensur

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spinach with slivered almonds, raisins and fried onion; Broad bean pilaff with raisins and almonds; Middle Eastern rice with lentils and fried onions

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on February 19, 2016

    I was disappointed with this; I've had much better spiced Moroccan carrots. I didn't have Nadine's pretty carrots with tops, so I cut the large ones I had into chunky batons. Even so, they took longer than her suggested 20 minutes to reach even al dente state, and the sauce didn't reduce as I'd expected. It was OK, and would have been improved with better carrots, but I probably won't bother with it again. Served with the rice and broad bean pilaff.

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