Uzbek Sweet & Sour Carrot & Raisin Braise

Name: Uzbek Sweet & Sour Carrot & Raisin Braise
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Servings: 4
Cuisine: Uzbek
Ingredients: 2 tablespoons vegetable oil, butter or ghee; ¼ teaspoon ground saffron threads dissolved in 1 tablespoon hot water (optional); ½ teaspoon ground cumin; ½ teaspoon ground cinnamon; 1 teaspoon freshly ground black pepper; 1 teaspoon salt; 1 pound carrots, peeled and julienned; ½ bell pepper, seeded and chopped; 1 green chili pepper (cubenelle); 1 green chili pepper (cubenelle); 1 clove garlic, peeled and crushed; 1 large onion, peeled and very thinly sliced; 4 tablespoons vegetable oil; 1 cup raisins; 1 cup unsalted pistachios, shelled; 2 tablespoons vegetable oil, butter or ghee; 2 tablespoons vegetable oil, butter or ghee; 1 cup vegetable stock* or water; 1 cup vegetable stock* or water; 1 large tomato peeled and sliced; 1 teaspoon tomato paste; ¼ teaspoon ground saffron threads dissolved in 1 tablespoon hot water (optional); 1 teaspoon sugar

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

Garnish

2 tablespoons vegetable oil, butter or ghee
1 cup unsalted pistachios, shelled

Asia
Uzbekistan
Main course
Gluten-free
Vegan

Method

To make the garnish: Heat 2 tablespoons oil in a wok or deep skillet over medium heat, until very hot. Add the pistachios and raisins, stir-fry for 20 seconds, remove from the wok and set aside.
Heat 4