Bharat-Spiced Apricot Tzimmes
My untraditional, aromatic tzimmes recipe is lightly sweetened with honey and dried apricots and spiced with baharat, a spice mix used in Iraqi and other Middle Eastern dishes.
- 3 tablespoons sunflower or safflower oil, divided
- 2 pounds baby 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
- 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 and Middle Eastern markets)
- 1 cup white wine
- ½ cup vegetable stock
- 2 tablespoon honey
- 1 teaspoon pomegranate molasses
- ¼ cup parsley, chopped
- ¼ cup roasted slivered almonds
- Preheat the oven to 400 degrees. Place 2 tablespoons 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 for 40 to 45 minutes, or until tender. Make sure to stir the vegetables a few times for even roasting.
- While the vegetables are roasting, heat up 1 tablespoon oil in a frying pan, add garlic and sauté for 5 minutes until golden and fragrant. Using a slotted spoon, remove the garlic to a small bowl and set aside. To the same pan, add the apricots, ginger, baharat and remaining ½ teaspoon salt and sauté for 5 minutes. Add white wine, stock, honey and pomegranate molasses, bring to a simmer and cook for 10 minutes on low. Adjust seasoning to taste.
- Transfer roasted vegetables to a serving platter, add the apricot sauce and mix. Adjust salt and pepper to taste. Just before serving, sprinkle the parsley, roasted almonds and sautéed garlic all over the vegetables. Stir lightly to incorporate.