Ingredients
1 stephen ceideburg
3 large or 4 medium carrots
1 onion, sliced
8 fresh dates
4 tbsp sultanas or currants
2 tbsp olive oil
100 ml water
1 salt and pepper to taste
Directions
This side dish with a difference goes very well with plainly grilled
or roasted chicken or braised lamb.
Wash 3 large or 4 medium carrots and Slice into rounds. Peel one
onion and slice. Stone 8 fresh dates (or substitute dried) and cut
into slices lengthwise. Have ready 4 tablespoons of currants or
sultanas. Heat 2 tablespoons olive oil in a wide saucepan. Add all
the prepared ingredients and stir-fry for a minute or two, then add
100 mL water, cover and bring to a fast boil. Add salt to taste and
put back the lid at an angle so that steam can escape. Cook for about
10 minutes, stirring occasional- ly, until the carrots are tender and
the water has evaporated. If water remains, remove the lid and raise
the heat to dry it off. Serve.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
6/8/93. Courtesy Mark Herron.
Servings: 4 servings
Persian Carrots Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We are able to track the history of `recipes` back into distant history, in fact as far back into history as the Egyptians, and quite possibly further than that. However, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are a few clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into The time of the romans around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius also tells us how the Romans used many different spices and herbs, including a few that will be familiar to modern chefs like bay, rue and parsley. As we move on, there are a couple of books from the fourteenth century : a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these have no connection with the curry that we all know today, but instead accounts of the types of meals prepared for the rich and powerful of those days. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including parsley, basil and rosemary. These new herbs and spices prompted an outbreak in manuscripts on food, most of which are kept safe in private libraries. The revolution that is television brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on this site. |
We hope you enjoy this Persian Carrots recipe.
