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Ingredients
1 teaspoon coriander seeds
2 teaspoons cumin seeds
5 large carrots, peeled and coarsely grated (3 ½ to 4 cups)
½ cup golden raisins
1 tablespoon rose water
2 teaspoons fresh lemon juice
4 teaspoons extra virgin olive oil
⅓ cup finely chopped parsley
Salt
black pepper to taste
Nutritional analysis per serving
20 grams carbs; 108 calories; 2 grams monosaturated fat; 4 grams fat; 3 grams fiber; 285 milligrams sodium; 2 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toast the coriander and cumin in a dry pan over medium-high heat, shaking often to avoid burning, until just fragrant and slightly darker, about 3 minutes.
- Step 2
Combine spices with remaining ingredients in a bowl and mix well. Refrigerate, covered, for one hour or up to 24 hours. Stir before serving.
Private Notes
Comments
I doubled the lemon juice & olive oil; added 1/2 teaspoon cinnamon. I may add shredded apples to this next time!
Amazing!
Great. Used more lemon juice and oil. Dark raisins, ground coriander, will try seeds. No rose water, used a little orange blossom water.