Because a food processor grates the carrots too fine, I recommend that you grate them by hand for this recipe. Be sure to use the side of a grater with teardrop-shaped holes instead of the kind that look like the metal has been punched out from the back. The punched-out kind will turn the carrots to mush.
Recipe information
Yield
Serves 4 as a first course
Ingredients
2
1
1
4
2
1
1
1
Need to make a substitution?
Preparation
Step 1
In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins.
Step 2
While raisin mixture is standing, cut carrots into 3-inch lengths and, using side of a grater with teardrop-shaped holes, grate sides of carrots, discarding woody center cores. In a small heavy skillet stir together coriander seeds, cumin, and oil and cook over moderate heat until fragrant, about 1 minute.
Step 3
In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.