Moroccan-inspired tsimis

Serving Size

Makes 6 servings

Time

45 minutes

Written ByFurthermore Editors

Date

04.01.20 More info+

It's a sweet and savory side dish.

"Tsimis is a traditional Jewish holiday dish that my mother makes every year for our Passover seder," says New York City–based recipe developer Michelle Kresch Gilbert. "Though there are many different variations, the base is a mixture of simmered carrots, prunes, and honey," she adds. She puts a twist on her mother's version, which tends to skew overly sweet, adding in Moroccan spices for more depth and fresh citrus and dried fruit to provide a hit of acidity. Use regular orange carrots if you can't source rainbow.

Ingredients

2 pounds

rainbow carrots, peeled, cut into quarters, lengthwise

¼ teaspoon

cinnamon

½ teaspoon

cumin

Kosher salt

Extra-virgin olive oil

⅓ cup

honey

navel oranges, halved

½-inch knob

ginger, peeled

½ cup

dried dates, pitted and roughly chopped

½ cup

dried apricots, roughly chopped

lemon

Black pepper

¼ cup

shelled pistachios, roughly chopped

2 sprigs

fresh cilantro, leaves roughly chopped

2 sprigs

fresh mint, leaves roughly chopped

Directions

Step 1

Preheat oven to 425 degrees F. On a baking sheet, toss carrots with cinnamon, cumin, 1 teaspoon salt, and 2½ tablespoons olive oil. Spread in an even layer. Roast carrots in preheated oven until tender and slightly golden, about 25-30 minutes, turning halfway through.

Step 2

While carrots roast, in a large high-sided pan, combine honey, juice of both oranges, ginger knob, dates, apricots, and 1 cup water. Whisk to fully combine. Place pan over medium-high heat and cook until sticky and reduced by three-quarters, about 14 to 18 minutes. Remove pan from heat.

Step 3

When carrots have finished roasting, carefully pour over honey-orange mixture and stir to coat directly on baking sheet. Remove and discard ginger knob.

Step 4

Squeeze over juice of ½ lemon and season with salt and pepper to taste. Place tsimis in a serving dish and top with pistachios, cilantro, and mint. Serve warm. Refrigerate leftovers in an airtight container for 4-5 days.

Photography and styling by Julia Gartland

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