Diana Henrys Uzbeki Carrots recipes

Ingredients

• 3 tablespoons clarified butter or olive oil
• 1 onion, thinly sliced
• 2 tomatoes, cut into thin wedges (or canned equivalent if tomatoes are out of season)
• 4 garlic cloves, finely chopped
• 2 green serrano chiles, seeded and shredded
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• salt
• black pepper
• 10 carrots (about 1 1/4 lb.) cut into batons, or thin rounds
• 1/2 cup dried currants, or other dried fruit
• 1 tablespoon dried barberries (optional)
• 1/4 teaspoon saffron stamens
• 1 1/2 cups water, plus more if needed
• 1 tablespoon tomato paste
• 2 teaspoons honey, or to taste
• 1 tablespoon shelled unsalted pistachios, coarsely chopped
• cilantro
• mint leaves
• yoghurt
• green onions

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