by Joy Betesh
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my 17 recipes »
Photo by Joy Betesh
Joy Betesh's Notes:
Expand1 cup Brown Rice Ask a question about this ingredient
1 medium onion chopped Ask a question about this ingredient
2 cloves garlic chopped Ask a question about this ingredient
1/8 cup parsely chopped Ask a question about this ingredient
1/8 cup mint chopped Ask a question about this ingredient
1/8 cup dill chopped Ask a question about this ingredient
1/2 teaspoon allspice Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/2 teaspoon cumin Ask a question about this ingredient
1 tablespoon scant kosher salt Ask a question about this ingredient
1 1/2 cup water Ask a question about this ingredient
20 4 inch pieces of thick carrots peeled Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1-2 Sweet potatoes sliced 1/2 inch thick Ask a question about this ingredient
1 8 oz. can tomato sauce Ask a question about this ingredient
2 cups water Ask a question about this ingredient
4 tablespoons tamarind sauce or prune butter Ask a question about this ingredient
Juice of 1 lemon Ask a question about this ingredient
12 dried apricots sliced Ask a question about this ingredient
2 tablespoons chopped mint Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
Saute the onion and garlic in the olive oil till wilted. Add the water and salt, bring to a boil and then add rice. Cook the rice till all the water is absorbed....the rice will still be hard. Add the parsley, dill, mint, allspice, cinnamon, cumin to the rice. Set aside till cool.
Ask a question about this stepIn a large pot boil the carrots till slightly tender. When cool enough to handle, core the carrots, leaving the bottom intact. Stuff the carrots with the rice mixture.
Ask a question about this stepTo prepare the sauce, combine the tomato sauce, water, tamarind or prune butter, lemon, sugar and mint in a sauce pan and cook til well blended and comes to a boil.
Ask a question about this stepIn the bottom of a dutch oven or roaster that has been lightly filmed with olive oil, place the sweet potato slices in one layer overlapping if necessary.Place the stuffed carrots on top of the sweet potatoes and tuck the apricots in between the carrots. Pour the sauce over the carrots, cover and bake in a 350 degree oven for 2 1/2 hours till most of the sauce has been absorbed.
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