Algerian Spiced Carrots
4 servings
60 minutes
Algerian spiced carrots are a fragrant and warming dish infused with Eastern notes. It combines the sweetness of carrots with the warmth of cinnamon, earthy cumin, and spicy garlic, creating a harmonious blend of flavors. This dish may trace back to traditional North African cuisine where spices play a key role in transforming simple vegetables into gastronomic delights. Carrots are first steamed to retain their natural juiciness and then simmered in spiced oil and herb sauce, absorbing all the aromas. A light tang from lemon juice adds freshness and completes the flavor profile. The dish is perfect as a side for meat and fish or can be enjoyed as a light standalone snack, especially good in colder seasons when warming flavors are desired.
1
Peel the carrot and cut it into small slices.
- Carrot: 1 kg
2
Pour water into a pot, place a strainer on top, cover with a lid, and bring the water to a boil over high heat.
- Water: 1.5 glass
3
Place the carrots in a colander, cover with a lid, and cook over medium heat for 4-6 minutes until the carrots are tender (cooking time depends on the size of the pieces).
- Carrot: 1 kg
4
Heat olive oil in a pan over medium heat. Add salt, pepper, cinnamon, cumin, minced garlic, and thyme. Sauté for a while until fragrant, reducing the heat to low.
- Olive oil: 5 tablespoon
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Ground cumin (zira): 0.5 teaspoon
- Garlic: 3 cloves
- Dried thyme: 0.5 teaspoon
5
Pour 0.5 cup of water over the carrots and bay leaf. Cover with a lid and simmer for 20 minutes on low heat.
- Water: 1.5 glass
- Bay leaf: 1 piece
6
Add the carrot, stir, and cook for another 2-3 minutes.
- Carrot: 1 kg
7
Sprinkle with lemon juice before serving.
- Lemon juice: 1 teaspoon