A new take on ashkenazi tzimmes, with heavy Persian influence. The rainbow carrots are roasted in pomegranate molasses and honey (both pomegranate and honey appear in the blessings of the Rosh Hashanah Seder, making this dish ideal for the holiday.)
New tzimmes
Course: Vegetables, sidesCuisine: Israeli, JewishDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesINGREDIENTS
2 lb. rainbow or regular carrots
3 tablespoons honey (or date syrup, called silan)
1½ tablespoons pomegranate molasses
3 tablespoons butter or olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
DIRECTIONS
- Peel carrots and slice them in half lengthwise (if they are narrow, leave them whole.)
- In a small bowl, mix honey or date syrup and pomegranate molasses. Set aside.
- In a wide skillet (that has a matching lid), that can hold carrots in one layer, melt butter over medium-high heat. When butter has melted, add carrots, mix with the butter, then arrange in one layer and sprinkle with salt. Cook for 3 minutes. Flip carrots and cook for 3 minutes longer.
- Pour pomegranate-date mixture over carrots and mix well, making sure all carrots are coated with the glaze. Cover the skillet, reduce heat to low, and cook for 5-6 minutes, until carrots are tender. Remove lid, mix carrots and let some of the liquid evaporate for about a minute, then remove from heat.
- Serve hot or warm. Carrots keep in a sealed container in the fridge up to 4 days.
