- 5 med carrots
- 1 med onion, peeled
- 4 tbsp unsalted butter
- ¼ cup raisins
- ¼ cup pitted dates, cut 1/4 inch thick
- ⅓ teaspoon salt
- ¼ teaspoon sugar
1. Peel the carrots and slice, slightly diagonally, into 1/4-inch thick ovals.
2. Cut the onion in half lengthwise, and then cut the halves crosswise into 1/4-inch thick half-rings.
3. Melt the butter in an 8-inch skillet over a medium-low flame. Turn the heat to medium and put in the carrots, onion, raisins, and dates. Stir and fry gently for 5 minutes. Add the salt and sugar. Stir and fry for another 4 to 5 minutes or until carrots are just tender and onion is soft.
Persian, Vegetarian, Vegetarian Dishes