Number of servings: 4
Ingredients
3 ½ cups of carrots, sliced into ¼” thick rounds
1 tbsp olive oil
1 tsp coriander
1 tsp salt
1 cup pomegranate juice, unsweetened
a pinch of cinnamon
black pepper, to taste
chopped fresh parsley, for garnish (use flat leaved Italian parsley if
possible)
Preparation:
Heat the olive oil in a large skillet or medium saucepan
over medium high heat. Once the oil is hot, add the sliced carrots to the pan.
Cook for 5 minutes, stirring regularly. Add the salt and coriander, stir and
continue cooking for another 1 - 2 minutes, stirring occasionally. Add the
cinnamon and pomegranate juice and reduce the heat to medium. Simmer,
uncovered, over medium-low heat for 15 – 20 minutes, stirring regularly until
the juice has reduced to a glaze and the carrots are tender. Serve hot topped
with chopped parsley.