Creamy, spicy carrots recipe


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
  • ΒΌ cup finely chopped pistachios
How to Make It
  1. 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.
  2. 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.

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