Dilled Chilled Carrots (Sonf Gazar Subji)

• 1 teaspoon cumin seeds
• 2 tablespoons canola oil
• 1/4 teaspoon asafetida
• 1/4 teaspoon red pepper flakes crushed
• 3 tablespoons shallots sliced
• 1/2 teaspoon turmeric
• 2 teaspoons ginger root fresh, chopped
• 4 cups baby carrots quartered lengthwise
• 1/2 cup vegetable stock
• 1/2 teaspoon coriander ground
• 1 tablespoon dill weed fresh, chopped
• 1 cup brown rice cooked
• 2 tablespoons mayonnaise, eggless or soy

1. Saute cumin seeds in oil until they begin to pop.
2. Add asafetida, chili, shallots, turmeric and gingerroot.
3. Saute until shallots are soft, about 3 minutes.
4. Add carrots, broth and coriander.
5. Cover and simmer until carrots are tender and liquid is absorbed or evaporated, about 10 minutes.
6. Stir in dill, cover and refrigerate for at least one hour.
7. Stir in rice and mayonnaise.
8. Chill until ready to serve.

cumin seeds, canola oil, asafetida, red pepper, shallots, turmeric, ginger root, baby carrots, vegetable stock, coriander ground, dill weed fresh, brown rice, mayonnaise

Taken from recipeland.com/recipe/v/dilled-chilled-carrots-sonf-gaz-37442 (may not work)