How to Make Moroccan Carrots | خيزو مرقد | Vegan | Spiced & Pickled | Grain Free | Easy & Delicious

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats, while sunflower oil is more budget-friendly.

raisins

🥗Healthier: dried apricots

💰Cheaper: sultanas

Dried apricots are lower in sugar, while sultanas are often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide omega-3s, while sunflower seeds are a cost-effective alternative.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a similar acidity, while vinegar is often less expensive.

Clean the carrots and cut off the top part.

Cut the carrots in half and then cut them in half again to create smaller pieces.

Put the carrots in a pot with water, bay leaves, and garlic (with skin) and boil for 30 to 40 minutes on medium heat with the lid on.

After boiling, remove some water from the pot with the carrots and garlic.

In a bowl, combine cumin, red pepper, salt, black pepper, vinegar, oil, and some of the garlic water.

Remove the boiled garlic and bay leaves from the pot.

Add the carrots to the sauce mixture and mix gently to avoid breaking the carrots.

Let the carrots sit in the sauce overnight for better flavor absorption.

If needed, add more water or vinegar to ensure the carrots are covered in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens