Jazar Faas
Author: Adapted from a North
African Recipe
- 2.5 pounds of organic carrots, sliced
- 4 medium onions, chopped or sliced
- 1/2 cup soaked raisins
- 1 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 cup white grape juice
Water sauté the carrots in a large pot. Add the onions and cook them in with
the carrots. Add the soaked raisins and the soak water, as well as the nutmeg,
cinnamon, and grape juice.
Cook until everything is soft and blended. (Stir on occasion to ensure even
cooking. You can keep it on the stove to heat for a while after it is
done.
It's traditionally served with rice. I've had it served with a lovely saffron
rice. Most recently, I served it with black forbidden rice risotto and it was
delicious.
Servings: 8
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