I like carrots just fine.
They are readily available, inexpensive and versatile, well-suited to everything from roasting, to pickling, to scooping up hummus.
But they are not, generally speaking, all that interesting.
So when I saw Heidi Swanson describe this Uzbeki carrot recipe as exactly that on her website, 101 Cookbooks, I immediately began to pay attention.
The recipe originally comes from Diana Henry’s book, “A Change of Appetite,” and just like Heidi said, it is among the most interesting things I’ve ever seen anyone do with carrots. Somehow, the carrots, tomatoes, spices, herbs, dried fruit and honey all come together, turning one of the most mundane root vegetables into something truly intriguing.
I don’t really know anything about Uzbeki cuisine or even what about it is about this recipe that earns it the moniker, but if it is all as complex and nuanced as these carrots then I definitely want to learn more….
