About Recipe

These Uzbeki Carrots get infused with an incredible caramelized onion and tomato base, get punched from the left by spicy cumin, saffron and cinnamon then a one-two punch by dried currants and goji berries for a little sweetness, and then get a refreshing kick from cilantro, mint and a crunchy topping of chopped pistachios.

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Kevin O'Leary's
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