Moroccan Spicy Carrots

• 2 tablespoons golden raisins
• 1/8 teaspoon crumbled saffron threads
• 1 tablespoon plus 1 teaspoon hot water
• 4 large carrots
• 2 teaspoons ground coriander seeds
• 1/2 teaspoon ground cumin
• 1 tablespoon olive or vegetable oil
• 1 tablespoon finely chopped fresh cilantro leaves
• freshly ground black pepper

1. In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins.
2. While raisin mixture is standing, cut carrots into 3-inch lengths and, using side of a grater with teardrop-shaped holes, grate sides of carrots, discarding woody center cores.
3. In a small heavy skillet stir together coriander seeds, cumin, and oil and cook over moderate heat until fragrant, about 1 minute.
4. In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.

golden raisins, crumbled saffron threads, water, carrots, ground coriander seeds, ground cumin, olive, fresh cilantro, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/moroccan-spicy-carrots-15132 (may not work)