Side Dish

Persian-Style Carrots with Dried Apricots is for Side Dish.

Persian-Style Carrots with Dried Apricots takes several minutes to prepare.

Persian-Style Carrots with Dried Apricots takes several minutes to cook.

Persian-Style Carrots with Dried Apricots makes 4 servings.

The ingredients for Persian-Style Carrots with Dried Apricots are:

2 TBSP olive oil (we used safflower oil)
1 small onion, peeled & halved then cut crosswise into 1/8 inch thick half rings
4 medium carrots (10oz) peeled & cut crosswise on a slight diagonal, 1/4 inch thick oval slices
6 seeded dried turkish apricots, sliced in half
1 TBSP sugar
1/4 TSP salt
1/2 cup plus 2 TBSP water (called for vegetable stock but we were out)

Here is how you make Persian-Style Carrots with Dried Apricots:

Put oil in a large nonstick frying pan over medium high heat.When hot add onions, carrots, and apricot halves.Saute for about 5 minutes or until the ingredients start to brown. Add the sugar and salt and stir for 10 seconds. Put in the stock/water and bring to a boil. Cover and cook on medium high heat for about 5 minutes or until the liquid is absorbed and the carrots are tender.Number of Servings: 4Recipe submitted by SparkPeople user ADAMM9.

The nutritional information for Persian-Style Carrots with Dried Apricots is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 113.7

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 189.9 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 1.7 g
• Protein: 0.6 g