Zanahorias Recipe

Directions

1. 1

   Prepare the Carrots

   Peel the carrots and cut them into sticks or rounds, approximately 1/4 inch thick.

2. 2

   Cook the Carrots

   In a large skillet, heat 2 tablespoons of Spanish olive oil over medium heat. Add the carrot sticks and sauté for about 10 minutes or until they are tender and slightly caramelized. Stir occasionally.

3. 3

   Season the Carrots

   Add ground cumin, ground coriander, paprika, salt, and black pepper to the skillet with the carrots. Mix well to combine and cook for another 2-3 minutes.

4. 4

   Prepare the Sultanas

   In a small bowl, soak the sultana raisins in warm water for about 5 minutes to plump them up. Drain and set aside.

5. 5

   Combine Ingredients

   Once the carrots are cooked and seasoned, add the soaked sultanas to the skillet. Stir to combine and heat through for 1-2 minutes.

6. 6

   Serve the Dish

   Transfer the carrot mixture to a serving dish. Drizzle with the remaining 2 tablespoons of Spanish olive oil, and top with toasted almonds and fresh cilantro. Serve warm or at room temperature.