Pomegranate Molasses Glazed Carrots with Pistachios
Pomegranate Molasses Glazed Carrots with Pistachios is a modern Fusion recipe for a classic Persian-influenced accompaniment of carrots glazed with pomegranate molasses and finished with pistachios that's excellent for Thanksgiving or Christmas. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Pomegranate Molasses Glazed Carrots with Pistachios.
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Glazed carrots are a wonderful accompaniment to any roast dinner, particularly for Thanksgiving or Christmas. Typically, honey or sugar is used, but this version employs Persian-inspired pomegranate molasses in combination with honey as an alternative. I like this as the pomegranate molasses has a sweet-tart flavour that complements the natural sweetness of the carrots.
Ingredients:
1kg (2 lbs) carrots, peeled and sliced at a bias into 6mm (1/4 in) thick ovals
125ml (1/2 cup) water
2 tbsp pomegranate molasses
2 tbsp honey
2 tbsp butter
½ tsp ground cinnamon
½ tsp sea salt
50g (1/2 cup) chopped, salted, pistachios
2 tbsp fresh chives, snipped
Method:
Combine the carrots, water, pomegranate molasses, honey, butter, cinnamon and salt in a large, deep, frying pan or wok. Bring to a boil over medium-high heat then cover and cook for about 6-8 minutes, or until the carrots are just tender.
Remove the lid and continue cooking, stirring frequently, for about 6-8 minutes, or until the liquid has reduced to a syrupy glaze. Take off the heat, stir in the pistachios and chives then turn into a warmed serving dish and bring to the table.
