Fire in the hole! Wow, can those Uzbeks cook. I absolutely love to try new food and from any corner roof the globe for that matter, and the other night it was from Uzbekistan. The side dish I was preparing was going to be carrots because I had just picked up quite a few from the local Farmers Market, beauties that needed to be presented and flavored in a new and refreshing way. What happened were these Spicy Carrots with Currants.
So I headed over to a Uzbekistan, a country near Afghanistan and Kazakhstan for a taste sensation, a flavor explosion was more like it.
These carrots get infused with an incredible caramelized onion and tomato base, get punched from the left by spicy cumin, saffron and cinnamon then a one-two punch by dried currants and goji berries for a little sweetness, and then get a refreshing kick from cilantro, mint and a crunchy topping of chopped pistachios. Interested? I was and had to try them. Stat.
Oh, and to cool the palate is a beautiful whipped plain yogurt with lemon zest.
I know, some of you out there will be thinking this is just too much, I don’t have all the ingredients, but in reality these are pretty much staple items I would think you would have on hand in your pantry or refrigerator. It’s the combination of these that rocks this dish.
Come on, you can make this and be adventurous!
Heat the oil in a large cast iron pan or skillet sauté the red onion over medium heat for a minute then add the diced garlic and chile until they begin to soften.
Add the tomato paste, cinnamon and cumin. Stir to incorporate and cook for another minute.
Add the carrots, currants, goji berries, saffron, honey and water. Stir and bring to a boil. If you don’t have currants or goji berries you can substitute another dried fruit of choice, but do try them the next time you are out to the market.
Reduce the heat and simmer until the carrots are fork tender and liquid is coating the carrots, 20 minutes. Season with a pinch of kosher salt.
Funny, I just noticed I am reflected taking this shot in the spoon… oh well. Too pretty not to use.
Zest half the lemon and in a small bowl whisk together with the yogurt. Garnish the carrots with chopped mint and pistachios. Serve with lemon yogurt.
This was a wonderful way to celebrate these carrots. The flavors were a taste explosion and the chilled lemon yogurt helped cool things down. The different pops of sweet, savory and tangy fresh all meld with the marmalade like, slow cooked red onions and tomato.
What I enjoyed most was the variety of textures and aroma. This is definitely worth trying… come on, be adventurous and try new things!
Variety is the spice of life. 🙂

Spicy Carrots with Currants
Ingredients
- 3 tbsp olive oil
- 1 red onion thinly sliced
- 5 garlic cloves finely chopped
- 2 green Serrano chiles seeded and diced
- 1 tsp freshly cracked black pepper
- 2 tbsp tomato paste
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- salt
- 6 large carrots cut on the bias into 2 inch pieces
- 1/4 cup dried currants or other dried fruit
- 2 tbsp goji berries
- 1/4 tsp saffron stamens
- 1 1/2 cups water plus more if needed
- 1 tbsp honey
- 2 tbsp pistachios coarsely chopped
- 2 tbsp mint leaves chopped
- 1 cup plain yogurt
- 1 lemon
Instructions
- Heat the oil in a large cast iron pan or skillet sauté the red onion over medium heat for a minute then add the diced garlic, chile and black pepper until they begin to soften.
- Add the tomato paste, cinnamon and cumin. Stir to incorporate and cook for another minute.
- Add the carrots, currants, goji berries, saffron, honey and water. Stir and bring to a boil.
- Reduce the heat and simmer until the carrots are fork tender and liquid is costing the carrots, 20 minutes. Season with a pinch of kosher salt.
- Zest half the lemon and in a small bowl whisk together with the yogurt. Garnish the carrots with chopped mint and the pistachios. Serve with lemon yogurt.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Nutrition
Amazing!!! Just made these and they are a new favorite. Unbelievable flavors! Didn’t have chilies so sub’d red pepper flakes which added nice, subthe heat, Also didn’t have currants or goji berries but added pomegranate arils with the pistachios. Can’t wait to make these for family & friends. Thanks for the great recipe!
That’s awesome, thanks so much for coming back to let me know Kimberly! Always appreciate the feedback. 🙂
Kevin, these carrots look so amazingly delicious, that I have been rendered speachless…. something that does not happen often. The flavors you have utilized… Oh. My. Yes! Just, Yes… all day long. And twice on Sundays. I can’t wait to try these. (I’m a huge, kinda of undercover rabbit.. don’t wanna lose my carnivorous street cred.) I love carrots, and you went above and beyond with these. Nom Nom Nom x the NOM NOM!!! Thank you so much for sharing!
Wow Cheyanne, thanks so much. Definitely give it a try and let me know what you think of them! 🙂
These are definitely the best carrots I’ve ever seen. Bookmarked! Also, not sure anyone would have really noticed you in the spoon if you hadn’t pointed it out, but it made me laugh, so I’m glad you did!
Thanks for the kind words there Chrissy. I had to divulge my presence in the spoon, I know a few friends would have called me out on it. 😉
This post made me realize I don’t know anything about Uzbekistan, let alone Uzbeki cuisine. And after looking at this amazing recipe I know I need to get on board asap.
Thanks for the inspiration my friend!
#WolkpackEats
You bet Mike, it is quite the favored side dish for sure!
What a crazy combination of ingredients you’ve got here, Kevin! But it sounds delicious…I’m all about being a bit adventurous in the kitchen, and you’ve added a whole new level with this recipe. I must admit that I’m intrigued by the goji berries in here. But it totally sounds tasty! #WolfpackToursInUzbekistan (pretty sure that’s the first time that hashtag has ever been used!)
All the different ingredients were what intrigued me as well. It was quite delicious and a nice update on the usually simple carrot side dish. #WolfpackToursInUzbekistan!