Serves 8
Ingredients
- 2 lb carrots (peeled and thinly sliced)
- 2 garlic cloves
- 4 tablespoon olive oil
- Juice of 1 lemon
- 1 tablespoon ground cumin
- Small pinch of cayenne pepper
- 1 teaspoon minced cilantro
- 1 teaspoon minced parsley
- 2 onions, finely chopped
- 1 cup chopped dates
Directions
- In a medium saucepan, combine the carrots and garlic. Add water to cover by 1 or 2 inches. Bring to a simmer and cook until tender, about 5 minutes. Using a slotted spoon, transfer the carrots to a bowl.
- Cook the cooking liquid over medium heat to reduce to 1/2 cup. Whisk in 2 tablespoons of the olive oil and the lemon juice to the reduced cooking liquid. Pour the mixture over the carrots. Add the cumin, cayenne, cilantro, and parsley. Set aside.
- Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the dates and cook until the dates are softened. Toss the onion and date mixture with the carrots. Let cool. Cover and refrigerate for 1 to 2 hours.
