18 June 2013

Recipe review: vinegar carrots with sesame seeds

This is another easy, quick side dish from Louisa Shafia's The New Persian Kitchen; it works with any kind of grilled meat or vegetables, quiche, or alongside a rice pilaf for lunch.  I simplified the preparation of the carrots, which are peeled into long, thin ribbons in the original, because I think they're awkward to eat.  But if you want to get fancy, you could do that instead.

Vinegar Carrots with Sesame Seeds

Serves 4

1/2 cup sesame seeds
1 clove garlic, minced
2 tablespoons white vinegar
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1 teaspoon red pepper flakes
salt to taste
1 1/2 pounds carrots, peeled or cleaned and sliced into thin discs
1 cup tightly packed fresh cilantro

In a small bowl, whisk together garlic, vinegars. honey, sesame oil, red pepper flakes, sesame seeds, and about 1 teaspoon salt.  Pour the dressing over the carrots, and the cilantro, and toss to coat.  Season with more salt if necessary and serve.

(This is a photo of the original recipe from The New Persian Kitchen.)