Author: Adapted from a North African Recipe
2.5 pounds of organic carrots, sliced
4 medium onions, chopped or sliced
1/2 cup soaked raisins
1 tsp nutmeg
1/2 tsp cinnamon
1/2 cup white grape juice
Water sauté the carrots in a large pot. Add the onions and cook them in with the carrots. Add the soaked raisins and the soak water, as well as the nutmeg, cinnamon, and grape juice.
Cook until everything is soft and blended. (Stir on occasion to ensure even cooking. You can keep it on the stove to heat for a while after it is done.)
It’s traditionally served with rice. I’ve had it served with a lovely saffron rice. Most recently, I served it with black forbidden rice risotto and it was delicious.
Servings: 8