Diana Henry's Uzbeki Carrots

Rather than buy dried currants, I substituted some dried pluots I had on hand.

3 tablespoons clarified butter or olive oil
1 onion, thinly sliced

2 tomatoes, cut into thin wedges (or canned equivalent if tomatoes are out of season)

4 garlic cloves, finely chopped
2 green serrano chiles, seeded and shredded
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
salt and black pepper
10 carrots (about 1 1/4 lb.) cut into batons, or thin rounds
1/2 cup dried currants, or other dried fruit
1 tablespoon dried barberries (optional)
1/4 teaspoon saffron stamens
1 1/2 cups water, plus more if needed
1 tablespoon tomato paste
2 teaspoons honey, or to taste

1 tablespoon shelled unsalted pistachios, coarsely chopped

to serve: salted yogurt, chopped green onions, cilantro and/or mint leaves

Heat the oil in a large saucepan and sauté the onion over medium heat until golden brown, then add the tomatoes and cook until they begin to soften. Add the garlic and chiles and cook for another minute, then the cinnamon and cumin and cook for another minute. Add a couple pinches of salt and pepper, and then add everything else, except the pistachios and herbs, and bring to a boil.

Reduce the heat and simmer the carrots until completely tender, 20-25 minutes. The mixture should remain moist but not be swimming in juice. If it gets too dry, add a little more water. If it is too sloppy, turn up the heat and boil off some of the liquid.

Taste for seasoning and balance; the mixture should be sweet and savory. Serve topped with a generous dollop of yogurt, the pistachios, herbs, and green onions.

Serves 4-6.

Adapted from A Change of Appetite: Where Healthy Meets Delicious, published by Mitchell Beazley (June 2014)