Cardamom and saffron give this dish a distinctly Indian character, but it fits right in as a side dish at any breakaway meal. One of my favorite ways to prepare carrots.
- Yield: 4 Servings
- 1 tablespoon unsalted butter
- 4 cups shredded carrot (3 medium-large carrots)
- Kosher salt
- Freshly ground black pepper
- 10 cardamom seeds, pods removed, then crushed with a mortar and pestle or in a coffee or spice grinder
- Small pinch of saffron threads, minced
- 1 cup milk
- ¼ cup finely chopped pistachios
How to Make It
- Heat the butter in a saucepan, large skillet, or wok over maximum heat. Add the shredded carrot, salt and pepper generously, stir, and add the cardamom and saffron. Cook for a few minutes to incorporate the flavors, shaking the pan constantly.
- Add the milk and bring to a boil (it will boil quickly), then cook over low heat until the liquid disappears, about 20 minutes. Taste for salt and sprinkle on the chopped pistachios.