Dilled "Chilled" Carrots (Sonf Gazar Subji) Recipe

Step 1

Saute cumin seeds in oil until they begin to pop. Add asafetida, chili, shallots, turmeric and gingerroot. Saute until shallots are soft, about 3 minutes.

Step 2

Add carrots, broth and coriander.

Step 3

Cover and simmer until carrots are tender and liquid is absorbed or evaporated, about 10 minutes.

Step 4

Stir in dill, cover and refrigerate for at least one hour.

Step 5

Stir in rice and mayonnaise.

Step 6

Chill until ready to serve.

Per serving: 160 cal, 3 g prot, 106 mg sod, 18 g carb, 9 g fat, 0 mg chol, 72 mg calcium

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

Things You'll Need

  • 1ts Cumin seeds
  • 2tb Canola oil
  • 1/4ts Asafetida (optional)
  • 1/4ts Crushed red chili flakes
  • 3tb Sliced shallots
  • 1/2ts Turmeric
  • 2ts Grated fresh gingerroot
  • 4c Baby carrots
  • -- quartered lengthwise
  • 1/2c Vegetable broth
  • 1/2ts Coriander powder
  • 1tb Chopped fresh dill
  • 1c Cooked brown rice
  • 2tb Eggless or soy mayonnaise

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