Diana Henry's Uzbeki Carrots


by Diana Henry; A Change of Appetite book

If your carrots are getting boring, spice them up with this sweet, savoury, spicey dish. It's a forgiving recipe for substitutions if you don't have some of the ingredients to hand.

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 4-6


  • 3T clarified butter (or olive oil)
  • 1 onion, thinly sliced
  • 2 tomatoes, cut into thin wedges
  • 4 garlic cloves, finely chopped
  • 2 green serrano chillis, seeded and shredded
  • 1/4t ground cinnamon
  • 1/2t ground cumin
  • salt and black pepper
  • 10 carrots, cut into batons, or thin rounds
  • 1/2C currants, or other dried fruit
  • 1T dried barberries (optional)
  • 1/4t saffron stamens
  • 1 & 1/2 C water, plus more if needed
  • 1T tomato paste
  • 2t honey, or to taste
  • 1T shelled unsalted pistachios, coarsely chopped
  • To garnish; chopped spring onions, chopped mint leaves, yoghurt

1. Heat the oil in a large saucepan and sauté the onion over medium heat until golden brown, then add the tomatoes and cook until they begin to soften. 2. Add garlic and chillis and cook for another minute, then the cinnamon and cumin and cook for another minute. Add a couple pinches of salt and pepper, and then add everything else, except the pistachios, and garnishes, and bring to a boil. 3. Reduce heat and simmer the carrots until completely tender, about 20-25 minutes. The mixture should remain moist but not be swimming in juice. If it gets too dry, add a little more water. If it is too sloppy, turn up the heat and boil off some of the liquid. 4. Taste for seasoning and balance; the mixture should be sweet and savory. Serve topped with a generous dollop of yogurt, the pistachios, herbs, and green onions.