Pomegranate-Glazed Carrots
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking
2
Add carrots and saut, stirring occasionally, 5 minutes
3
Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes
4
Add coriander seeds and cook, stirring, 1 minute
5
Discard cinnamon stick and serve carrots hot or at room temperature
6
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking
7
Add carrots and saut, stirring occasionally, 5 minutes
8
Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes
9
Add coriander seeds and cook, stirring, 1 minute
10
Discard cinnamon stick and serve carrots hot or at room temperature