View source for Sabzi Piez

== Description ==
Braised onions and carrots
* serves 4 to 6

== Ingredients ==
* 3 tablespoons of [[butter]]
* 1 medium [[onion]], thinly sliced and separated into rings (1 cup)
* 1 large [[tomato]], peeled, seeded ad finely chopped (see below)
* 8 small [[carrot]]s, scraped and sliced lengthwise into ⅛-inch thick strips (2 cups)
* ½ teaspoon of [[salt]]
* ⅛ teaspoon of [[cayenne pepper]]
* ¼ cup of finely chopped [[scallions]] including 2 inches of the green stems
* 2 tablespoons of finely chopped fresh [[cilantro]]


== Procedures ==
# Melt the 3 tablespoons of [[butter]] in a heavy 10- to 12-inch stainless-steel or enameled skillet set over high heat.
# Drop in the [[onion]] rings and stirring them frequently, cook over moderate heat for 8 to 10 minutes, or until they are golden brown.
# Add the [[tomato]], raise the heat and broil briskly, uncovered, until most of the liquid in the pan has evaporated.
# Then stir is the [[carrot]]s, [[salt]] and [[cayenne pepper]].
# Pour enough [[water]] to barely cover (about ½ to ¾ cup) the [[carrot]]s, bring to a boil and cover the skillet tightly.
# Reduce the heat to low and simmer for about 10 minutes, or until the [[carrot]]s are just tender.
# Transfer the [[carrot]]s and the sauce to a heated serving bowl, sprinkle with chopped scallions and [[cilantro]], and serve at once.

[[Category:Uzbek cuisine]]
[[Category:Vegetarian Recipes]]
[[Category:Onion Recipes]]
[[Category:Tomato Recipes]]
[[Category:Carrot Recipes]]
[[Category:Green onion Recipes]]
[[Category:Cilantro Recipes]]