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  Recipe Home » Vegetables » Dilled "Chilled" Carrots (Sonf Gazar Subji)
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  Dilled "Chilled" Carrots (Sonf Gazar Subji)
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 213
Ingredients:
1 tsp Cumin seeds
2 tbsp Canola oil
1/4 tsp Asafetida (optional)
1/4 tsp Crushed red chili flakes
3 tbsp Sliced shallots
1/2 tsp Turmeric
2 tsp Grated fresh gingerroot
4 cup Baby carrots - quartered lengthwise
1/2 cup Vegetable broth
1/2 tsp Coriander powder
1 tbsp Chopped fresh dill
1 cup Cooked brown rice
2 tbsp Eggless or soy mayonnaise
Instructions:
Saute cumin seeds in oil until they begin to pop. Add asafetida,
chili, shallots, turmeric and gingerroot. Saute until shallots are
soft, about 3 minutes.

Add carrots, broth and coriander.

Cover and simmer until carrots are tender and liquid is absorbed or
evaporated, about 10 minutes.

Stir in dill, cover and refrigerate for at least one hour.

Stir in rice and mayonnaise.

Chill until ready to serve.

Per serving: 160 cal, 3 g prot, 106 mg sod, 18 g carb, 9 g fat, 0 mg
chol, 72 mg calcium

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
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