Moroccan Carrot Saffron Stew with Almond Tarator

Name: Moroccan Carrot Saffron Stew with Almond Tarator
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 lb carrots; 1 large onion; 2 cloves garlic; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp ground cinnamon; 1/4 tsp cayenne pepper; 1/2 tsp turmeric; 1 pinch saffron threads; 2 tbsp olive oil; 3 cups vegetable broth; 1 can diced tomatoes; Salt and pepper; 1 cup blanched almonds; 1/4 cup water; 2 tbsp lemon juice; 1 clove garlic; 2 tbsp olive oil; Salt

A fragrant stew infused with spices and topped with a creamy almond sauce

This Moroccan-inspired dish combines the gentle sweetness of carrots and the earthiness of saffron, finished with a silky almond tarator for a delightful contrast of flavors.

1 h 45 min
4
Intermediate

Ingredients

For the Moroccan Carrot Stew

1 lb carrots

peeled and sliced into rounds

1 large onion

finely chopped

2 cloves garlic

minced

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground cinnamon

1/4 tsp cayenne pepper

1/2 tsp turmeric

1 pinch saffron threads

soaked in 2 tbsp warm water

2 tbsp olive oil

3 cups vegetable broth

1 can diced tomatoes

drained

Salt and pepper

to taste

For the Almond Tarator

1 cup blanched almonds

1/4 cup water

2 tbsp lemon juice

1 clove garlic

2 tbsp olive oil

Salt

to taste

Preparation

Marinating the Saffron

Combine saffron and water

In a small bowl, combine saffron threads with warm water.

Soak saffron

Allow to soak while you prep other ingredients to enhance the flavor.

Preparing the Almond Tarator

Combine ingredients

Combine almonds, water, lemon juice, garlic, and a pinch of salt in a blender.

Ensure almonds are soaked long enough for a smooth consistency.

Blend until smooth

Blend until smooth, adding olive oil gradually until creamy.

Slightly toast almonds before blending for a nuttier flavor.

Adjust and chill

Adjust seasoning to taste and refrigerate until serving.

Cooking Process

Stew Cooking

Sauté onions and garlic in olive oil until translucent.

Heat: Medium; Timing: 5 min

Spice Infusion

Add cumin, coriander, cinnamon, cayenne, turmeric, and soaked saffron with the soaking liquid. Mix well for 1-2 mins.

Final Cooking

Add carrots, tomatoes, and vegetable broth; simmer until carrots are tender.

Heat: Low; Timing: 40 min

Plating & Serving