I had a version of this at a Moroccan restaurant and was trying to duplicate it. I made three mistakes, and will try it again as written. First, I only had balsamic vinegar, which made the appearance darker than illustrated. Next, I accidentally dumped the vinegar in the mixture at the beginning of cooking instead of at the end. Third, I found I didn't have ground cumin, only the seeds. I tried to grind them in my mortar/pestle but it didn't work. I decided to throw them in the cooking mixture as well. It did take a lot longer than 20 minutes for the carrots to get tender and the liquid to evaporate, but I thought keeping all the ingredients was important so I kept cooking till the liquid was nearly gone - got to a syrupy consistency before the end. All in all it was tasty, now I have to go back to the Moroccan restaurant and try the original to compare tastes.
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I had a version of this at a Moroccan restaurant and was trying to duplicate it. I made three...