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Found online; posting for ZWT6 (NA*ME/Tunisia).
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teaspoon coriander seed
, thinly sliced
white wine vinegar
Heat a dry frying pan until hot, add the coriander and caraway seeds and cook for 1 minute, shaking the pan from time to time, until fragrant.
Transfer the spices to a plate and allow to cool then crush to a powder using a mortar and pestle.
Heat the oil in the frying pan, add the carrots and sauté gently for about 10 minutes, turning occasionally, until lightly browned all over.
Add the ground spices and cook, stirring for 1-2 minutes.
Add the vinegar and salt and continue to cook for a further 5 minutes, stirring from time to time , until the carrots are tender. Serve hot or at room temperature.
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