Ingredients with Measurements:
- 1 pound of carrots, peeled and sliced
- 1 bunch of fresh parsley, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of olive oil
- 1/2 cup of water
Special equipment needed:
- Large skillet or wok with a lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
3. Add the sliced carrots to the skillet and stir to combine with the onion and garlic.
4. Add the ground cumin, paprika, ground coriander, salt, and black pepper to the skillet and stir to coat the carrots evenly with the spices.
5. Pour the water into the skillet and stir to combine.
6. Cover the skillet with a lid and reduce the heat to medium-low.
7. Cook the carrot mixture for 15-20 minutes, stirring occasionally, until the carrots are tender and the water has evaporated.
8. Add the chopped parsley to the skillet and stir to combine.
9. Cook the carrot and parsley mixture for an additional 2-3 minutes until the parsley is wilted.
10. Serve hot as a side dish or as a vegetarian main course.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for sautéing the onion and garlic
- Medium-low heat for cooking the carrot mixture
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 160
- Total fat: 11g
- Total carbohydrates: 15g
- Dietary fiber: 5g
- Protein: 2g
Substitutions for ingredients:
- Carrots can be substituted with sweet potatoes or butternut squash
- Parsley can be substituted with cilantro or dill
- Olive oil can be substituted with vegetable oil or coconut oil
Variations:
- Add 1/2 cup of cooked chickpeas or lentils to the skillet for extra protein
- Add 1/4 cup of raisins or dried apricots for a touch of sweetness
- Add 1/4 cup of chopped walnuts or almonds for extra crunch
Tips and tricks:
- Use a sharp knife to slice the carrots evenly for even cooking
- Stir the carrot mixture occasionally to prevent sticking to the skillet
- Adjust the seasoning to taste before serving
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the carrot and parsley qovurma in a microwave-safe dish for 1-2 minutes or in a skillet over medium heat for 5-7 minutes, stirring occasionally.
Presentation ideas:
- Serve the carrot and parsley qovurma in a shallow bowl or on a platter
- Garnish with additional chopped parsley or a sprinkle of paprika
Pairings:
- Serve with grilled chicken or fish for a complete meal
- Pair with a side of rice or quinoa for a filling vegetarian meal
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Grilled zucchini
Troubleshooting advice:
- If the carrot mixture is too dry, add a splash of water or vegetable broth to the skillet and stir to combine.
Food safety advice:
- Wash all vegetables thoroughly before use
- Store any leftovers in the refrigerator within 2 hours of cooking
Food history:
- Qovurma is a traditional Azerbaijani dish that typically features meat, vegetables, and spices cooked in a skillet or wok.
Flavor profiles:
- The carrot and parsley qovurma is savory and slightly spicy with a touch of sweetness from the carrots.
Serving suggestions:
- Serve the carrot and parsley qovurma as a side dish or as a vegetarian main course with a side of rice or quinoa.
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Region: Azerbaijani