Honeyed Carrots with Currants and Saffron

A casserole of meat, vegetables and fruit, tzimmes is often flavored with honey and cinnamon and cooked very slowly. Here, sliced carrots are quickly simmered with fresh orange juice, honey, ginger and a pinch of saffron, then simmered with dried currants before serving.


Slideshow: More Healthy Vegetable Recipes


  • Active:
  • Total Time:
  • Servings: 10

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 1/4 cup canola oil
  • 3 1/2 pounds carrots, sliced on the diagonal 1/3 inch thick
  • 2 teaspoons finely julienned fresh ginger
  • 1 teaspoon ground turmeric
  • Pinch of saffron threads, crumbled
  • 1/2 cup fresh orange juice
  • 3 tablespoons honey
  • 1 cup chicken stock or low-sodium broth
  • 1/4 cup dried currants
  • Salt and freshly ground black pepper

How to make this recipe

  1. In a large saucepan, heat the canola oil. Add the sliced carrots and cook over moderately high heat, stirring occasionally, until heated through, about 5 minutes. Add the fresh ginger, turmeric and saffron and cook, stirring, until fragrant, about 3 minutes. Add the orange juice and honey and cook until the juice is reduced to a glaze, about 8 minutes. Add the stock and currants, season with salt and black pepper and cook over moderate heat, stirring occasionally, until the carrots are tender and the liquid is thickened, about 10 minutes. Transfer to a bowl and serve hot or at room temperature.

Make Ahead

The carrot tzimmes can be refrigerated for up to 1 day.

Contributed By Photo © Lucy Schaeffer Published April 2008

485350 recipes/honeyed-carrots-currants-and-saffron 2013-12-06T23:32:22+00:00 Adam Perry Lang spring|passover|side-dishes|10|basic-easy|fast|healthy|make-ahead april-2008,Adam Perry Lang,tzimmes,honeyed carrots,carrots with currants and saffron,jewish vegetable recipe,passover recipe recipes,honeyed-carrots-currants-and-saffron 485350

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5