There is a famous story in my family about carrots and my cousin Leah. It goes something like this: One night while out to dinner, the family noticed that little Leah was suddenly missing from the dinner table. After a momentary panic, she was discovered peering out a dark window, carrots held up to her eyes like binoculars. Apparently her parents had recently been trying to encourage her to eat carrots by explaining how they would help her be able to see better in the dark. Being a scientifically minded little girl, Leah had decided to put this theory to the test before eating any of those yucky carrots.
I came up with this carrot salad after eating something very similar at an Afghan restaurant recently. Mine is not exactly the same as the one I remember loving, but it’s still quiet good. Sweet, soft, and slightly spicy, it made a lovely side dish when served warm next to a Moroccan style honey-glazed roast chicken. It was also excellent as a cold salad in my lunchbox the next day.
Cooked Carrot and Currant Salad
2 large carrots, peeled and then grated
1/4 cup currants
1 Tbs. honey
1/4 tsp. cinnamon
1/4 tsp. cumin
pinch of salt
Bring about one and a half cups of water to boil in a small saucepan, then add the carrots and currants.
Stir in the honey, cinnamon, cumin, and salt, and cook on high heat, stirring occasionally, until the carrots are soft and all the liquid is absorbed, about 15min.
Serve either hot or cold.