Sweet Cardamomed Carrots (Helawat al Jazr) Saudi Arabia, Gulf States, Iraq 1 pound carrots, peeled and finely grated 1 cup plus 2 tbsp. sugar 2 cups low-fat milk 1/4 tsp. ground cardamom 2 tsp. grated lemon peel 2 tbsp. butter 2 tbsp. flour GARNISH pine nuts, pistachios, almonds, raisins Steam the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid. Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat with the flour mixture, and toss for 3 or 4 minutes. Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally. Pour into individual serving dishes and garnish with nuts and raisins. From "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush middle eastern recipe index christina m k al-sudairy buy the book!