Tunisian Harissa Carrots (ْرودي بالهَريسة)

This Tunisian preparation turns a humble root vegetable into a vivacious, spicy centrepiece or side dish.

This dish is usually eaten as a small side dish (known as a ‘slata’ in Tunisia) or as a gleaming crown atop a heap of cous cous to share. The preparation is very simple and just uses one pan; there’s no roasting involved either. The carrots are simmered until tender then combined with a spicy balm of harissa pasta and earthy spices. Enjoy it as part of a broader assortment of ‘slatas’ or mezze, or as a jewel in the crown. It’s particularly good served alongside black olives and oil-packed tuna. It’s a nice change of scenery for carrots - known as ‘zroudi’ in Tunisia - and gives them a bit of primetime spotlight for once. Let’s go!

INGREDIENTS (serves 2-4x)

• 400g carrots, peeled

• 1 tsp salt

• 3 tablespoons olive oil and/or butter

• 1/2 tsp cumin seeds

• 1/2 tsp fennel seeds

• 1/2 tsp caraway seeds

• 1/2 tsp ground coriander

• 2x cloves garlic, sliced

• 1-2 tsps harissa paste

• 1 tsp sugar

• 1 tablespoon lemon juice

• Small handful of fresh parsley/mint, finely chopped

• To serve: cous cous

WALKTHROUGH

1. Place the 400g peeled, halved carrots into a saucepan with 1 tsp salt and cover with water. Place the pan onto medium heat and bring to a boil. Once boiling, cover and simmer for 10-15 minutes, until the carrots are almost knife tender. Drain and set aside.

   

2. In a wide pan or frying pan, add the 3 tablespoons of olive oil/butter followed by the 1/2 tsp cumin seeds, 1/2 tsp fennel seeds and 1/2 tsp caraway seeds. Place the pan onto a medium-low heat and allow the seeds to gently fry until fragrant - 1-2 minutes.

   

3. Add the 2x cloves sliced garlic, 1-2 tsps harissa paste and 1/2 tsp ground coriander. Stir until the hot oil until the oil is stained red.

   

4. Add the drained carrots and toss in the fragrant oil until coated. Add the 1 tsp of sugar and 1 tablespoon lemon juice. Keep the heat on low and allow the carrots to warm through for a few minutes until glazed.

   

5. Taste for seasoning, making adjustments with salt, sugar or lemon. Sprinkle over some chopped parsley or mint and toss to combine.

6. Serve the carrots with cous cous or on a serving plate with its flavourful oil. The dish can be kept for up to 3 days and served, gaining in flavour. Enjoy.