Carrots in Olive Oil

Carrots slowly braised in olive oil with onion and a handful of rice, finished with fresh dill. A vegan Turkish home dish served cold or at room temperature.

Ingredients

• 800 g carrot
• 120 g onion
• 50 g (1/4 cup) white rice (raw)
• 60 g (4 tbsp) olive oil
• 15 g (1 tbsp) tomato paste
• 5 g (1 tsp) sugar
• 7 g (1 1/4 tsp) salt
• 350 g (1 1/2 cups) hot water
• 10 g dill

Instructions

1. 1

   Peel the carrots and cut them into 1 cm half-moons or rounds; dice the onion; rinse and drain the rice.

2. 2

   Heat the olive oil in a wide pot and sauté the onion over medium heat for 5 minutes until soft.

3. 3

   Stir in the tomato paste for 1 minute, then add the carrots and cook, stirring, for 5 minutes.

4. 4

   Add the rice, sugar, salt and hot water. Bring to a boil, cover and simmer over low heat for 25-30 minutes, until the carrots are tender and the rice is cooked.

5. 5

   Remove from the heat and let it cool with the lid on; sprinkle with finely chopped dill before serving.

Nutrition

Per serving