Ingredients
-
2
-
1/3
-
1
-
1
-
3
-
1
-
1
-
1/8
-
1/4
-
1/2
-
3/4
-
1
-
1
-
1
-
1
Directions
Spicy Moroccan Carrot Salad, This is a twist on the traditional This recipe seems to call for a lot of cilantro, that is no mistake Adapted from Plenty by Yotam Ottolenghi , This is a twist on the traditional This recipe seems to call for a lot of cilantro, that is no mistake Adapted from Plenty by Yotam Ottolenghi
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Steps
|
1
Done
|
Peel Carrots and Dice Them; Place in a Large Saucepan and Cover With Salted Water. |
|
2
Done
|
Bring to a Boil, Then Reduce Heat and Simmer Until Crisp-Tender, About 10 Minutes; Drain and Leave in Colander to Dry Out. |
|
3
Done
|
Heat Oil in a Large Skillet, Over Medium Heat, and Cook Onion Until Softened and It Begins to Brown, About 12 Minutes; Add the Cooked Carrots, Sugar, Garlic, Chile, Green Onion, Cloves, Ground Ginger, Coriander, Cinnamon, Paprika, Cumin, Vinegar, and Preserved Lemon (basically Everything Except the Salt, Cilantro, and Yogurt). |
|
4
Done
|
Remove from Heat and Season Liberally With Salt, Stir Well, and Let Cool. |
|
5
Done
|
Before Serving, Stir in the Cilantro, Taste and Adjust Seasonings Accordingly. |
|
6
Done
|
Serve in Individual Bowls With a Dollop of Yogurt, Drizzle of Oil, and a Sprinkling of Extra Cilantro. |
