2 pounds carrots, diagonally sliced (1/4–inch thick)
½ cup water
2 tablespoons pomegranate molasses (see below)
2 tablespoons honey
2 tablespoons butter
½ teaspoon ground cinnamon
½ teaspoon sea salt
1/3 cup chopped pistachios
2 tablespoons snipped chives
1. Combine carrots, water, pomegranate molasses, honey, butter, cinnamon, and salt in a large skillet. Bring to a boil over medium-high heat. Cover and cook until the carrots are just tender, 6-8 minutes.
2. Uncover and cook, stirring frequently, until the liquid is a very syrupy glaze, 6-8 minutes more. Remove from the heat and stir in pistachios and chives. Serve warm.
Note: You can find pomegranate molasses in a well-stocked supermarket near the vinegars. Or you can make your own by simmering 4 cups of pomegranate juice, uncovered, in a saucepan over medium heat until thick enough to coat the back of a spoon, about 40-50 minutes. Makes about ½ cup. Refrigerate in an airtight container for up to 3 months.
Makes 8 servings, ½ cup each