Moroccan Carrots

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

A simple and excellent accompaniment to Moroccan chicken or lamb.


  • ½ cup currants
  • pounds carrots (about 18 medium)
  • 6 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cumin
  • ¼ teaspoon (or to taste) cayenne pepper
  • 1 cup fresh orange juice
  • Salt and freshly ground pepper
  • 2 to 3 tablespoons chopped fresh mint or parsley for garnish


    Soak the currants in hot water to cover 30 minutes. Drain and reserve ¼ cup soaking liquid.

    Thinly slice the carrots or cut into julienne strips on a mandoline. You should have about 5 cups.

    Heat the butter in a large sauté pan over low heat. Add the sugar, spices, and carrots; cook, stirring constantly, 2 to 3 minutes. Stir in the orange juice and currants with reserved soaking liquid. Heat to boiling. Reduce the heat and simmer covered until tender. Season to taste with salt and pepper. Sprinkle with mint or parsley and serve hot.