Moroccan Carrot Raisin Salad Recipe
This Moroccan Carrot Raisin Salad is a vibrant and refreshing side dish featuring tender diced carrots simmered with cinnamon and citrus, then combined with sweet golden raisins and fragrant orange flower water. Chilled overnight, it offers a delightful balance of sweet and tangy flavors perfect for a light appetizer or accompaniment to grilled meats and vegetable dishes.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 8 hrs 23 mins
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 1 lb large carrots
- 1 cup golden raisins (sultanas)
- 2-inch Ceylon cinnamon stick
- 2 tbsp sugar
- 1/8 tsp kosher salt
- 4 tbsp fresh lemon juice
- Orange flower water, 2 tbsp
Other
- Water (enough to cover carrots in saucepan)
Instructions
- Prepare Carrots: Trim and peel the carrots. Cut them in half lengthwise and carefully remove the hard core from the center. Dice the carrots into 1/4-inch pieces. Place the golden raisins in a small bowl to soak later.
- Cook Carrots: In a small saucepan, combine the diced carrots, cinnamon stick, sugar, kosher salt, fresh lemon juice, and enough water to cover the carrots. Bring the mixture to a boil over medium-high heat and cook for about 8 minutes, or until the carrots are tender but still hold their shape.
- Drain and Soak Raisins: Drain the carrots using a colander set over the bowl containing the raisins to allow the hot liquid to soak into the raisins. Let the liquid cool completely to soften the raisins thoroughly.
- Combine Ingredients: Once the soaking liquid is cool, drain the raisins and mix them with the cooked carrots. Add the orange flower water and gently stir to combine all the flavors evenly.
- Chill: Transfer the carrot and raisin mixture into a bowl large enough to hold it or into 2½ to 3-inch rounded molds. Cover with plastic wrap and chill the salad overnight to allow the flavors to meld.
- Serve: To serve, invert the mold onto a plate or simply spoon the salad from the bowl. This salad is best enjoyed cold as a bright and fragrant side dish.
Notes
- Removing the hard core from the carrots ensures tenderness and a better texture in the salad.
- The orange flower water adds a unique floral aroma characteristic of Moroccan cuisine; if unavailable, rose water can be used as a substitute.
- Soaking the raisins in the cooking liquid plumps them up and infuses them with citrus and cinnamon flavors.
- This salad is traditionally made ahead to enhance the melding of flavors; avoid serving immediately after cooking.
- Use Ceylon cinnamon for a more delicate and authentic flavor compared to cassia cinnamon.
Keywords: Moroccan carrot salad, raisin carrot salad, orange flower water salad, cinnamon carrot recipe, Moroccan side dish
Find it online: https://tastybella.com/moroccan-carrot-raisin-salad-recipe/
