Persian-Style Carrots with Dried Apricots

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 113.7
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 189.9 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 0.6 g

View full nutritional breakdown of Persian-Style Carrots with Dried Apricots calories by ingredient


Madhur Jaffrey World Vegetarian Madhur Jaffrey World Vegetarian
Number of Servings: 4


    2 TBSP olive oil (we used safflower oil)
    1 small onion, peeled & halved then cut crosswise into 1/8 inch thick half rings
    4 medium carrots (10oz) peeled & cut crosswise on a slight diagonal, 1/4 inch thick oval slices
    6 seeded dried turkish apricots, sliced in half
    1 TBSP sugar
    1/4 TSP salt
    1/2 cup plus 2 TBSP water (called for vegetable stock but we were out)


Put oil in a large nonstick frying pan over medium high heat.
When hot add onions, carrots, and apricot halves.
Saute for about 5 minutes or until the ingredients start to brown. Add the sugar and salt and stir for 10 seconds.
Put in the stock/water and bring to a boil.
Cover and cook on medium high heat for about 5 minutes or until the liquid is absorbed and the carrots are tender.

Number of Servings: 4

Recipe submitted by SparkPeople user ADAMM9.