Carrots prepared in this way can be part of a Middle Eastern mezze, as their inherent sweetness makes them a natural match with spices and lemon juice.
- oil for cooking
- 6 carrots, peeled and sliced
- 1½ tsp smoky paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp zaatar
- 1 pinch of saffron threads
- 1 tbsp honey
- 2-3 tbsp lemon juice
- 2 tbsp chopped coriander (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a heavy-based frypan over a medium heat. Add enough oil to cover the base of the pan and add the carrots, spices and saffron. Cook until the carrots are golden and beginning to become tender. Add the honey and lemon juice, reduce heat and cook for a further 3–4 minutes.
Remove from heat and place in a serving bowl. Sprinkle coriander over to serve, if desired.