Algerian-Style Carrots

Steamed carrots in aromatic oil with cinnamon, cumin, and thyme — a spiced warm side dish in the Near Eastern style.

Ingredients

• 900 g Carrots (sliced)
• 5 tbsp Olive oil
• 3 clove Garlic
• 0.5 tsp Ground cinnamon
• 0.5 tsp Ground cumin
• 0.5 tsp Thyme
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 pcs Bay leaf
• 1 tsp Lemon juice
• 1.5 cup Water

Instructions

1. Pour 1½ cups of water into a saucepan with a steamer basket and bring to a boil. Add the sliced carrots, cover, and steam for 4–6 minutes until tender (without overcooking). Reserve ½ cup of the cooking liquid.
2. Heat olive oil in a skillet over medium heat, then reduce to low. Add salt, pepper, cinnamon, cumin, garlic, and thyme and cook for about 10 minutes until fragrant. Pour in the reserved ½ cup of cooking liquid and add the bay leaf, cover, and simmer for 20 minutes.
3. Add the carrots, toss with the spices, and heat for 2–3 minutes. Squeeze lemon juice over the top, remove the bay leaf, and serve.