Persian Carrots

Just what the genie ordered... <blink>...

This recipe comes from my good friend and Medieval chef in another lifetime, Anke in Germany.


Clean and cut carrots into medium sized bits. Melt a good tablespoon of butter in a casserole. Add carrots and spices. Put lid on! If necessary, add some spoonfuls of water later.  Cook on top of stove until tender.

Serve with Arabian Chicken

Yogurt Sauce

Mix plain yogurt with lemon juice, salt, pepper and chopped mint leaves.


Mix sesame paste with lemon and water, pepper and salt.

Blithely...  is the creation of
Brenda Sinclair Sutton

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Photo courtesy of Brian Sharples|