Baharat Spiced Apricot Tzimmes

Another opportunity for Mixin' Traditions is this carrot tzimmes dish, sweetened with honey and dried apricots and spiced with baharat, a spice mix used in Iraqi and other Middle Eastern dishes. 

PrepTime:  30 min.

Cooking: 45 minutes

Ingredients:

• 2 pounds mini carrots
• 1 cup sliced leeks, white and light green parts only
• 1 bulb fennel, halved and thinly sliced
• 4 shallots, halved and thinly sliced
• 1 teaspoon salt, divided
• 3 tablespoons olive oil, divided
• 6 cloves garlic, sliced and cut into strips
• ½ cup dried apricot, sliced into strips
• 1 teaspoon fresh ginger, grated
• 1 tablespoon Baharat (Iraqi spice blend; available at kosher markets)
• 1-cup white wine
• ½ cup vegetarian stock
• 2 tablespoons honey
• 1 teaspoon pomegranate molasses
• ¼ cup parsley, chopped
• ¼ cup roasted slivered almonds

Preparation:

Place 2 tablespoons olive oil in a shallow roasting pan, add the carrots, fennel, leeks and shallots, sprinkle ½ teaspoon salt and mix well to coat. Bake on the lower shelf of a preheated 400° F oven for 40-45 min., till done. Make sure to turn vegetables few times for even roasting.

While vegetables are roasting, heat up 1 tablespoon oil in a frying pan and sauté the garlic for 5 minutes. With a slotted spoon remove the garlic to a small bowl and reserve. To the same pan, add the apricots, ginger, baharat and ½ teaspoon salt and sauté for 5 min. Add white wine, stock, honey and pomegranate molasses and bring to a simmer and cook for 10 minutes on low. Adjust seasoning to taste.

Move vegetables into a serving platter, add the apricot sauce and mix. Adjust seasoning.

Before serving, sprinkle the parsley, roasted almonds and sautéed garlic all over the vegetables. Stir lightly to incorporate.

Enjoy!

© LeahHadad/Tribes-A-Dozen  2015